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Roast beef and Yorkshire pudding
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Indulge in a cozy British classic: succulent roast beef with Yorkshire pudding to warm you up in cold weather.
Ingredients:
  • 1.8kg beef rib eye roast, bone in
  • 36.40 gm olive oil
  • 1.2kg potatoes, peeled, quartered
  • 1 bunch beetroot, trimmed, scrubbed
  • 6 parsnips, peeled, halved lengthways
  • 6 small carrots, peeled, halved lengthways
  • 6 rosemary sprigs
  • Gravy, to serve
  • 300ml milk
  • 4 eggs
  • 332.50 ml plain flour, sifted
  • 57.50 gm vegetable oil
Instructions:
  • Preheat the oven to 200C (180C fan-forced). Season the beef generously. In a flameproof roasting pan, heat oil over high heat. Sear the beef on all sides for 5 minutes until browned. Transfer the pan to the oven and roast for 25 minutes.
  • Place the potato, beetroot, parsnips, carrots, and rosemary artistically around the beef then generously drizzle with the remaining oil. Roast in the oven for 1 hour and 15 minutes. Once done, transfer the beef to a platter, cover tightly with foil, and let it rest. Finally, increase the oven temperature to 240°C or 220°C fan for the next step.
  • In a bowl, use an electric mixer to whisk eggs and milk until pale. Season with salt and pepper, then let it stand for 15 minutes. Sift in the flour and whisk until well combined.
  • Prepare the muffin tin by placing 1 teaspoon of oil in each hole. Heat in the oven until the oil is smoking hot. Carefully remove from the oven and fill each hole two-thirds full with batter, being cautious of potential spitting. Bake until the batter is puffed and golden, about 15-20 minutes.
  • Present the carved beef alongside the vegetables, Yorkshire pudding, and gravy for a stunning meal.

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