ROAST BEEF WITH YORKSHIRE PUDDINGS, ROAST POTATOES AND GRAVY
This most traditional of dishes uses duck fat to add extra meatiness to the roasties. The red wine-soaked gravy will also have you going back for more
Provided by Mike Robinson
Categories Main course
Yield Serves 8
Number Of Ingredients 17
Steps:
- First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight.
- Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature.
- Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper.
- Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over.
- Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb).
- While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy.
- Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7.
- Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.
- Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes.
- When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway.
- Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.
- While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season.
- To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top.
TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING
Make and share this Traditional Roast Beef With Yorkshire Pudding recipe from Food.com.
Provided by Doreen Randal
Categories Meat
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables.
- Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper.
- Sprinkle with flour and place into a preheated roasting dish with melted dripping.
- Roast at 180C for 25 minutes per 500g of meat for medium rare beef.
- Cover loosely with foil.
- Leave to stand for 15 minutes before carving.
- Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix.
- Gradually add the wine and stock until the gravy thickens.
- Check for seasonings.
- Serve over the roast beef and Yorkshire pudding.
- Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins.
- Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth.
- Pour batter into the tins, fill 3/4 full.
- Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown.
- Serve your roast with a selection of steamed, simmered and roasted vegetables.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
YORKSHIRE PUDDING
Steps:
- Preheat oven to hot (450ºF).
- Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
- Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.
YORKSHIRE PUDDING
This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!
Provided by MarieRynr
Categories Healthy
Time 1h20m
Yield 12 puddings
Number Of Ingredients 4
Steps:
- Beat the eggs together until light.
- Beat in the remaining ingredients well.
- Let stand, covered for 1 hour.
- (This is a really important step) Fill muffin tins 1/4 full of oil or drippings and put into a hot oven until the fat is sizzling hot.
- (450*F) Fill each muffin cup half full of batter, Place in a 450*F oven and bake for 20 minutes, gradually lowering the oven temperature every 5 minutes by 25 degrees until puffed, crispy and brown.
Nutrition Facts : Calories 67.2, Fat 1.9, SaturatedFat 0.9, Cholesterol 34.8, Sodium 219.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.1, Protein 3
PRIME RIB AU JUS WITH YORKSHIRE PUDDING
Excellent holiday dish!
Provided by Elissa
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
- Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
- When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
- Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
- While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.
Nutrition Facts : Calories 964.8 calories, Carbohydrate 39.5 g, Cholesterol 468.4 mg, Fat 57.7 g, Fiber 1.5 g, Protein 64.1 g, SaturatedFat 22.8 g, Sodium 608.1 mg, Sugar 5.8 g
GIANT YORKSHIRE PUDDING SUNDAY LUNCH
Try this twist on a Sunday roast, with steak, potatoes, veg and gravy served in a giant Yorkshire pudding. Prep ahead and make Sunday lunch in no time
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- To make the batter, crack the eggs into a bowl or jug, then add the flour - it should make roughly the same quantity as the eggs. Whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
- Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side, then remove from the pan and leave to cool completely. If you're making ahead, wrap and chill until you need it, up to 24 hrs. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they've come to the boil, cook for 2 mins, then drain. Leave to dry completely and chill until needed.
- When you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven. Heat a little oil in a small roasting tin on the same shelf. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 mins.
- Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it's ready, take it out and set aside. Remove the steak from the tin and rest until you're ready to serve, wrapped loosely in foil to keep warm. Turn the potatoes and carrots and add the broccoli to the tin. Cook for a further 10 mins and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
- Turn off the oven and put the Yorkshire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.
Nutrition Facts : Calories 746 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 48 grams protein, Sodium 1.2 milligram of sodium
YORKSHIRE PUDDING
A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Provided by Mort Tibble
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
- If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
- Preheat oven to 400 degrees F (205 degrees C).
- Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g
More about "roast dinner with yorkshire pudding food"
ROAST BEEF WITH YORKSHIRE PUDDING - SAVOR THE BEST
From savorthebest.com
4.8/5 (5)Total Time 7 hrsCategory Main DishCalories 127 per serving
- Rub 2 tablespoons kosher salt over entire roast. Transfer to a large plate, and refrigerate, uncovered, for at least 24 hours or up to 4 days.
- Take the roast out of the refrigerator and let it sit on the counter for an hour to raise the roast temperature.
- Adjust oven rack to middle position and heat the oven to 200°F. Set a V-rack or wire rack in a rimmed baking sheet.
- Heat oil in a 12-inch skillet or a large griddle until just smoking. Sear sides and top of the roast until browned, 6 to 8 minutes total. Let meat cool for 10 minutes. Transfer roast, fat side up, to the prepared rimmed baking sheet and season with pepper and any other desired seasonings. There is no need for further salt. Insert a thermometer-probe into the center of the roast without touching any bone. I roasted it until the meat registered 120° (or your desired temperature).
ROAST BEEF WITH YORKSHIRE PUDDING RECIPE - PETITE GOURMETS
From petitegourmets.com
4.8/5 (4)Total Time 2 hrs 30 minsCategory Main DishCalories 505 per serving
SUNDAY = ROAST BEEF + YORKSHIRE PUDDING + DOWNTON ABBEY
From downtonabbeycooks.com
3 WAYS TO SERVE YORKSHIRE PUDDINGS - THE SPRUCE EATS
From thespruceeats.com
SUNDAY ROAST WITH YORKSHIRE PUDDING - ALL INFORMATION ABOUT …
From therecipes.info
ROAST TOPSIDE OF BEEF WITH YORKSHIRE PUDDINGS - CLAIRE JUSTINE
From clairejustineoxox.com
ROAST BEEF FOR CHRISTMAS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
THE BEST YORKSHIRE PUDDING RECIPE TO MAKE WITH A ROAST DINNER THIS …
From telegraph.co.uk
EASY ENGLISH ROAST BEEF DINNER - RACHELS RECIPE PANTRY
From rachelsrecipepantry.com
10 GAME-CHANGING WAYS TO EAT YOUR YORKSHIRE PUDDING
From sofeminine.co.uk
ROAST BEEF AND YORKSHIRE PUDDINGS | TESCO REAL FOOD
From realfood.tesco.com
ROAST BEEF DINNER WITH YORKSHIRE PUDDING
From pinterest.ca
BEST BEST-EVER YORKSHIRE PUDDING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
YORKSHIRE PUDDINGS RECIPES UK - THERESCIPES.INFO
From therecipes.info
ROAST BEEF WITH YORKSHIRE PUDDING AND ROASTED POTATOES
From dunlopbrothers.ca
ROAST BEEF AND YORKSHIRE PUDDING RECIPE FOR A TYPICAL BRITISH ROAST …
From recipesformen.com
SUNDAY ROAST WITH YORKSHIRE PUDDING - LONDON | FOOD GUIDE
From eatyourworld.com
TRADITIONAL ENGLISH YORKSHIRE PUDDING RECIPE - HOME CHEF WORLD
From homechefworld.com
TUCK IN TO THESE 9 TRADITIONAL YORKSHIRE FOOD DISHES
From oliverstravels.com
ROAST BEEF & YORKSHIRE PUDDING. - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
BEEF & YORKSHIRE PUDDING ROAST DINNER | ICELAND | FOOD REVIEW
From puddingvideos.com
ENGLISH POT ROAST WITH YORKSHIRE PUDDING
From yourlifechoices.com.au
ROAST DINNER WITH YORKSHIRE PUDDING - ALL INFORMATION ABOUT …
From therecipes.info
ROAST BEEF AND YORKSHIRE PUDDING - BRAVADO COOKING
From bravadocooking.com
YORKSHIRE PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROAST BEEF RECIPE, WITH YORKSHIRE PUDDING AND RED WINE GRAVY
From knowledgeofwine.com
ROAST BEEF RECIPE, WITH YORKSHIRE PUDDING AND RED WINE GRAVY
From thelondoneconomic.com
ROAST BEEF DINNER (SUNDAY ROAST) - CULINARY GINGER
From culinaryginger.com
TRADITIONAL ENGLAND ROAST BEEF AND YORKSHIRE PUDDING
From cooklikejapanese.com
TRADITIONAL BRITISH SUNDAY ROAST YORKSHIRE PUDDING RECIPE & HISTORY
From thedarlingacademy.com
YORKSHIRE PUDDING RECIPES | WAITROSE & PARTNERS
From waitrose.com
ROAST BEEF, YORKSHIRE PUDDING AND ROAST POTATOES RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL YORKSHIRE PUDDING RECIPES - GREAT WITH ROAST …
From homemade-dessert-recipes.com
GORDON RAMSAY'S LAST SUPPER, ROAST BEEF AND YORKSHIRE PUDDING …
From seriouseats.com
7 OF THE BEST SUNDAY ROAST DINNERS IN NOTTINGHAMSHIRE
From nottinghampost.com
PERFECT YORKSHIRE PUDDING - THE DARING GOURMET
From daringgourmet.com
ROAST BEEF WITH ROAST POTATOES AND YORKSHIRE PUDDINGS
From agaliving.com
M&S ROAST BEEF DINNER WITH YORKSHIRE PUDDING | OCADO
From ocado.com
TRADITIONAL ROAST BEEF DINNER RECIPE WITH YORKSHIRE PUDDING
From foodreference.com
YORKSHIRE PUDDING: WHAT’S IT TASTE LIKE? (AND HOW TO EAT YOURS)
From britishgrubhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love