Roast Beef and Yorkshire Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 12.9 μg | (430 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,024 mg | (26 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the Yorkshire pudding:
- 240 grams Pastry flour
- 200 milliliters milk
- 120 milliliters water
- 60 grams butter (or frying fat)
- 2 eggs
- 2 pinches salt
- For the roast beef:
- 2 kilograms Roast beef (trimmed)
- 2 Tbsps vegetable oil
- 1 bunch Fresh herbs (Thyme, Rosemary, parsley)
- 4 Tbsps peppercorns
- 1 bunch thyme
- 200 grams uncured Bacon (thinly sliced)
Preparation steps
For the roast beef: Rinse the herbs, shake dry and chop finely. Finely crush the peppercorns. Rinse the roast beef, pat dry and season with salt and pepper. Wrap the beef with the bacon and roll in the herb and pepper mixture. Press well and tie up with kitchen twine. Sear briefly in hot oil and cook in a preheated oven (including drip pan) at 140°C (approximately 275°) for about 50-60 minutes.
For the pudding: Mix the flour with the salt in a bowl. Mix the water with the egg and add to the flour. Mix to create a dough. Warm the milk and add to the dough. Stir until smooth. Lightly grease 12 small ramekins and heat in the oven at 200°C (approximately 400°F) for about 5 minutes. Remove the ramekins from the oven and divide the dough evenly among them. Place the filled ramekins on the middle oven rack at bake at 200-210°C (approximately 400-410°F) for about 10-15 minutes until puffed and golden brown.
Remove the roast beef from the oven. Remove the kitchen twine, cover with aluminum foil (if neccessary, warm in the oven at 80°C (approximately 175°F)) and let rest. Stir up the drippings from the roasting pan with a little water. Remove the Yorkshire puddings from the ramekins and place on a platter with slices of roast beef. Drizzle with the pan drippings and serve.
