Roast beef with yorkshire puddings
A recipe from the Good Food collection.
Have your say
- 2 kg (4 lb) piece roasting beef (Scotch fillet, rump or sirloin)
- 2 cloves garlic, crushed
1. Preheat the oven to very hot 240°C (475°F/Gas 9). Rub the piece of beef with the crushed garlic and some freshly cracked black pepper and drizzle with oil. Bake on a rack in a baking dish for 20 minutes.
2. Meanwhile, for the Yorkshire puddings, sift the flour and ½ teaspoon salt into a large bowl, then make a well in the centre and whisk in the milk. In a separate bowl, whisk the eggs together until fluffy, then add to the batter and Mix well. Add ½ cup (125 ml/4 fl oz) water and whisk until large bubbles form on the surface. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. Reduce the oven to moderate 180°C (350°F/Gas 4) and continue to roast the meat for 1 hour for a rare result, or longer for well done. Cover loosely with foil and leave in a warm place while making the Yorkshire puddings.
4. Increase the oven to hot 220°C (425°F/Gas 7). Pour off all the pan juices into a jug and spoon ½ teaspoon of the juices into twelve ⅓ cup (80 ml/2¾ fl oz) patty or muffin tins. (Reserve the remaining juice for the gravy.) Heat the muffin tins in the oven until the fat is almost smoking. Whisk the batter again until bubbles form on the surface. Pour into each muffin tin to three-quarters full. Bake for 20 minutes, or until puffed and lightly golden. Make the gravy while the Yorkshire puddings are baking.
5. To make the gravy, heat 2 tablespoons of the reserved pan juices in the baking dish on the stove over low heat. Add the flour and stir well, scraping the dish to incorporate all the sediment. Cook over medium heat for 1 —2 minutes, Stirring constantly, until the flour is well browned. Remove from the heat and gradually stir in the wine and stock. Return to the heat, stirring constantly, until the gravy boils and thickens. Simmer for 3 minutes, then season, to taste, with salt and freshly ground black pepper. Strain, if desired.
6. Serve the beef with the hot Yorkshire puddings and red wine gravy.