Classic Roast Beef with Yorkshire Pudding
Roast beef and traditional Yorkshire pudding go together like yin and yang. Serve them up hot to warm your diner’s tummies and hearts.
Ingredients
Method
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Oil 50 ml
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Blade roast 1.5 kg
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Salt and cracked black pepper
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Eggs 6 x
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Plain flour 400 g
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Milk 600 ml
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Lard, for cooking Yorkshire puddings 100 g
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Water 500 ml
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Steamed vegetables, to serve
Preparation
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Method
- Heat oil on stovetop in a large baking dish over high heat. Season beef with salt and pepper and cook in a baking dish for 10 minutes, or until well browned all over. Rub Colman’s Wholegrain Mustard over beef, transfer to a combi oven and cook until internal temp of 75°C.
- To make the Yorkshire puddings, place eggs in a large bowl and whisk. Add flour and whisk until smooth then whisk in milk until fully combined. Transfer mixture to a jug.
- Divide lard between two muffin trays. Place in a combi oven and heat for 10 minutes at 200°C.
- Remove trays from oven and quickly fill muffin holes with pudding mixture. Return to oven and bake for 20 minutes until risen and golden.
- While the puddings are cooking, place water in a pan and bring to the boil. Whisk in KNORR Rich Brown Gravy and continue whisking until smooth and thickened. Keep warm.
- Once beef is cooked, remove and allow to rest, then slice and divide between serving plates. Spoon over the gravy and serve with Yorkshire puddings.
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To Serve
Serve with steamed vegetables on the side.