Roast Beef with Yorkshire Pudding
Ingredients
- For the beef
- 1 kilogram Roast beef
- salt
- freshly ground peppers
- 12 Baby carrots
- 6 red onions
- vegetable oil
- 3 Tbsps clarified butter
- For the Yorkshire pudding
- 2 eggs
- 1 pinch salt
- 150 grams Pastry flour
- 300 milliliters milk (or 200 ml milk and 100 ml of water)
- 4 Tbsps Lard
- 8 Soufflé dishes
Preparation steps
For the beef: Rinse beef, pat dry, season with salt and pepper and tie with kitchen twine if necessary.
Peel carrots and onions and cut onions into quarters.
Preheat the oven to 250°C (approximately 480°F). Preheat the broiler. Grease broiler pan with oil, put the roast beef on it, slide under the broiler and sear for 15 minutes, then reduce heat to 180°C (approximately 350°F), add the vegetables to the pan and roast for 20-25 minutes more. Remove meat from oven, wrap in aluminum foil and let it rest for about 15 minutes.
Remove roast from foil, slice and arrange on a plate with roasted vegetables. Season vegetables with salt and pepper.
For the Yorkshire pudding: Combine eggs, salt, flour and milk with an electric hand mixer. Form a smooth dough and let rest briefly. Grease ramekins with lard, increase oven temperature to 250°C (approximately 480°F) and bake empty ramekins until hot.
Remove ramekins from oven, stir dough once more and pour into hot ramekins. Bake for about 12 minutes, until dough is risen and crisp. Do not open the oven during the cooking time. Remove from oven and let cool slightly.
Release Yorkshire puddings from ramekins and serve with roast beef and vegetables.
