Sunday Roast with Batter Puddings
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
8
- For the roast beef
- 71 ozs Beef sirloin (trimmed)
- 2 Tbsps Oil
- 1 bunch Fresh herbs (thyme, rosemary, parsley... ); chopped
- 4 Tbsps peppercorns (crushed)
- 1.333 cups unsmoked bacon fat (thinly sliced)
Preparation steps
1.
Wash the meat, pat dry and season with salt and pepper. Wrap in bacon fat and roll in the herb and pepper mixture, pressing it on firmly. Tie with kitchen string.
2.
Heat the oil and quickly sear the meat on all sides over a high heat. Then place on the oven rack in an oven preheated to 150°C | 300F | gas 2 with a drip pan underneath and roast for 50-60 minutes.
3.
For the Yorkshire puddings: Mix the flour with the salt and sieve into a bowl. Beat the eggs with the water and add to the flour. Mix to a batter.
4.
Warm the milk and stir smoothly into the batter. Put a little fat into each of 12 small baking tins and heat in the oven at 200°C | 400F | gas 6 for about 5 minutes.
5.
Then take the tins out of the oven and divide the Yorkshire pudding mixture evenly between them. Return the tins to the oven (middle shelf) and bake at 200-210°C for 10-15 minutes, until the puddings are well risen.
6.
Take the beef out of the oven, remove the string and cover with aluminium foil. Leave to rest (in the oven at 80°C | 175F | gas very low if possible).
7.
Deglaze the meat drippings in the drip tray with a little water. Take the Yorkshire puddings out of the tins and serve on a platter with the carved roast beef and the meat juices.
