Roast Beef with Yorkshire Pudding
Traditional dish · British
A classic British Sunday roast featuring tender roast beef accompanied by the iconic, airy Yorkshire pudding cooked in beef drippings.
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Ingredients
- Beef Sirloin Roast1.2 kg
- Vegetable Oil2 tbsp
- Saltto taste
- Black Pepperto taste
- All-Purpose Flour140g
- Eggs4 large
- Milk200ml
- Beef Drippings or Lard4 tbsp
- Water200ml
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 2
Rub the beef sirloin with vegetable oil, salt, and pepper. Place in a roasting tin.
- 3
Roast for 1 hour 15 minutes for medium-rare (internal temperature 55°C), or longer to your preference. Let rest for 20 minutes.
- 4
While beef rests, prepare Yorkshire pudding batter. Sift flour into a bowl, make a well in the centre. Add eggs and whisk gradually incorporating flour. Gradually whisk in milk and water until smooth. Let rest for 30 minutes.
- 5
Increase oven temperature to 220°C (200°C fan/Gas Mark 7).
- 6
Heat the beef drippings or lard in a 12-hole muffin tin or individual Yorkshire pudding tins in the hot oven for 10 minutes until smoking hot.
- 7
Carefully pour the batter into the hot fat (about two-thirds full). Bake for 20-25 minutes until puffed up and golden brown.
- 8
Carve the roast beef and serve immediately with the hot Yorkshire puddings and gravy (made from pan juices, not included in ingredients for brevity).
