Roast Beef with Yorkshire Pudding

Name: Roast Beef with Yorkshire Pudding
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 (3–4-lb.) beef top sirloin roast, tied; Kosher salt and freshly ground pepper, to taste; 1 ⁄ 4 cup olive oil; 2 tbsp. finely chopped fresh thyme; 2 tbsp. finely chopped fresh rosemary; 4 cloves garlic, finely chopped; 1 1 ⁄ 4 cups milk; 1 cup plus 2 tbsp. flour; 3 large eggs; 1 large shallot, finely chopped; 1 ⁄ 2 cup red wine; 1 cup beef stock

Serves
serves 8

ANDRÉ BARANOWSKI

A roast served with the savory pastry known as yorkshire pudding—a frequent main course at the University of Cambridge's Formal Hall—could be called the quintessential British dinner.

Ingredients

1 (3–4-lb.) beef top sirloin roast, tied
Kosher salt and freshly ground pepper, to taste
¹⁄₄ cup olive oil
2 tbsp. finely chopped fresh thyme
2 tbsp. finely chopped fresh rosemary
4 cloves garlic, finely chopped
1 ¹⁄₄ cups milk
1 cup plus 2 tbsp. flour
3 large eggs
1 large shallot, finely chopped
¹⁄₂ cup red wine
1 cup beef stock

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Instructions

Step 1

Season beef with salt and pepper. In a small bowl, mix together oil, thyme, rosemary, and garlic. Rub beef with herb mixture. Place beef in a small roasting pan, cover loosely with plastic wrap, and refrigerate for at least 8 hours or overnight.

Step 2

Remove beef from refrigerator 2 hours before you are ready to roast; allow it to come to room temperature. Meanwhile, make the yorkshire pudding batter: Whisk together milk, 1 cup flour, 1 tsp. salt, and eggs in a bowl. Cover; let batter sit at room temperature for at least 1 hour.

Step 3

Heat oven to 500°. Remove plastic wrap and roast beef until browned, 18–20 minutes. Reduce temperature to 250°. Roast until a thermometer inserted into center of beef reads 120° (for medium rare), about 25 minutes. Remove from oven, transfer to a cutting board, and let rest, tented with foil, while you make the yorkshire pudding and gravy. Pour pan drippings into bowl, leaving about 3 tbsp. in pan. Set roasting pan aside.

Step 4

Raise oven temperature to 450°. Spoon 1⁄2 tsp. reserved drippings from bowl into each cup of a nonstick muffin pan. Heat in oven for 15 minutes. Uncover batter; whisk in 1 tbsp. drippings from bowl. Remove pan from oven; pour batter evenly between cups; bake until risen and brown, about 20 minutes. Reduce oven temperature to 350°; bake for 10 minutes to set puddings. Remove pan from oven; set aside.

Step 5

Make the gravy: Heat reserved roasting pan over medium heat. Add shallots; cook until soft, 4–6 minutes. Add wine; cook, scraping up browned bits, until reduced by half, 4–6 minutes. Whisk in remaining flour, followed by stock. Cook, whisking, until thick, about 5 minutes. Slice beef; serve with pudding and gravy. Garnish with chopped parsley, if you like.

Season beef with salt and pepper. In a small bowl, mix together oil, thyme, rosemary, and garlic. Rub beef with herb mixture. Place beef in a small roasting pan, cover loosely with plastic wrap, and refrigerate for at least 8 hours or overnight.
Remove beef from refrigerator 2 hours before you are ready to roast; allow it to come to room temperature. Meanwhile, make the yorkshire pudding batter: Whisk together milk, 1 cup flour, 1 tsp. salt, and eggs in a bowl. Cover; let batter sit at room temperature for at least 1 hour.
Heat oven to 500°. Remove plastic wrap and roast beef until browned, 18–20 minutes. Reduce temperature to 250°. Roast until a thermometer inserted into center of beef reads 120° (for medium rare), about 25 minutes. Remove from oven, transfer to a cutting board, and let rest, tented with foil, while you make the yorkshire pudding and gravy. Pour pan drippings into bowl, leaving about 3 tbsp. in pan. Set roasting pan aside.
Raise oven temperature to 450°. Spoon 1⁄2 tsp. reserved drippings from bowl into each cup of a nonstick muffin pan. Heat in oven for 15 minutes. Uncover batter; whisk in 1 tbsp. drippings from bowl. Remove pan from oven; pour batter evenly between cups; bake until risen and brown, about 20 minutes. Reduce oven temperature to 350°; bake for 10 minutes to set puddings. Remove pan from oven; set aside.
Make the gravy: Heat reserved roasting pan over medium heat. Add shallots; cook until soft, 4–6 minutes. Add wine; cook, scraping up browned bits, until reduced by half, 4–6 minutes. Whisk in remaining flour, followed by stock. Cook, whisking, until thick, about 5 minutes. Slice beef; serve with pudding and gravy. Garnish with chopped parsley, if you like.