Roast Beef with Vegetables and Yorkshire Pudding
Ingredients
- For the roast beef
- 1 ⅕ kilograms Roast beef cutlet (ready to cook, with bone)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 300 milliliters Beef stock
- ½ bunch thyme
- ½ bunch rosemary
- 400 grams waxy potatoes
- 300 grams Baby carrot
- For the Yorkshire pudding
- 2 eggs
- 1 pinch salt
- 150 grams Pastry flour
- 300 milliliters milk
- 4 Tbsps Lard
Preparation steps
For the roast beef, preheat oven to 180°C (approximately 350°F). Rinse the meat, pat dry, tie with kitchen twine and season with salt and pepper. In a roasting pan, heat the oil and brown the meat on all sides over high heat. Roast in preheated oven for 1-1 1/2 hours, occasionally basting with a little stock. Rinse the herbs, shake dry and pluck leaves. Peel, rinse and quarter the potatoes. Peel carrots and add to the roasting pan along with the potatoes and herbs about 35 minutes before end of cooking time. Continue roasting for remaining cooking time, turning occasionally.
For the Yorkshire pudding, beat the eggs, salt, flour and milk with the beater attachments of an electric hand mixer until smooth. Let stand briefly. Grease a small ramekins with lard and and heat ramekins in preheated oven at 250°C (approximately 475°) until the lard is bubbling. Remove the ramekins from the oven, stir the batter briefly and pour into ramekins. Bake in hot oven until the dough is risen and crisp about 12 minutes. Do not open the oven during cooking time. Remove from oven and let cool slightly in ramekins. Unmold Yorkshire pudding from the ramekins and serve with the roast beef and vegetables.
