Roast Beef & Yorkshire Pudding
Serves 8
Ingredients
Roast Beef
- 5-6 lb top round roast
- 1-2 tbsp vegetable oil
- kosher salt
- cracked black pepper
- 2 cloves garlic, minced
- leaves from 3 sprigs of thyme
- crusty French bread as a bed for the roast (or use roasting rack)
Yorkshire Pudding
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- salt & pepper
- 2 tbsp meat drippings or vegetable oil
Horseradish Cream
- 1 cup sour cream
- 2 tbsp horseradish
- salt & pepper to taste
- 1 tsp blend of Old Bay & Cajun seasonings
- juice of 1 lemon
Special Equipment
- roasting pan
- instant read thermometer
- 9" x 13" baking pan
How-to
Start the Roast
- Preheat oven to 350º
- Rub meat with vegetable oil, season all sides with salt and pepper, rub with chopped garlic and thyme leaves
- Place roast on a rack in a large roasting pan. (Or place large pieces of crusty French bread in the center of a roasting pan as a makeshift rack which will provide a tasty savory bread treat after roasting)
- Place roast in the oven and set a timer for 60 minutes. The roast could take 1½ - 2 hours. For medium-rare meat (17-19 minutes per pound), remove from oven when a thermometer inserted into the center of the roast reads 130º for medium-rare (120° - 125° for rare, 145° - 150° for medium; 155° -165° for well done)
Make Horseradish Cream
- In a bowl mix together sour cream, horseradish, salt, pepper, the mix of Old Bay and Cajun seasonings, and lemon juice
- Cover and chill until ready to use
Start Yorkshire Pudding Batter
- Whisk together eggs and milk in graduated pitcher or bowl until incorporated
- Add flour, salt and pepper. Whisk until smooth
- Cover and refrigerate at least 1 hour
Remove Roast & Let Rest
- When meat has reached proper temperature, remove from roasting pan to a cutting board. Cover with foil and let rest 30 minutes to allow carry-over cooking to take the meat to between 135º - 140º
- Remove bread pieces (discard, or save as the cook’s treat!), and reserve pan drippings
Finish Yorkshire Pudding
- Raise oven temperature to 450º
- Coast a metal 9” x 13” baking pan (alternately, you can make these in individual muffin or popover tins), with reserved pan drippings
- Place in oven to get pan drippings to a smoking point before adding batter, about 3 minutes
- Add batter to pan or individual tins and bake 20 minutes or until golden-brown on top. Try not to open the oven door, or the pudding can collapse!
To Serve
- Slice rested roast beef and serve with horseradish sauce on the side
- Slice Yorkshire Pudding into squares and serve family style or 1-2 pieces per plate