Roast Beef and Yorkshire Puddings
Miguel is on a mission to find the most Pommy pub in Sydney
Air Date: 09 Aug 2018
Miguel takes on the British Sunday Dinner classic, Roast Beef and Yorkshire Puddings
Recipe by: Miguel Maestre
- Bring beef to room temperature. Preheat oven to 240C
- On chopping board finely chop rosemary, thyme, salt and pepper together.
- Truss beef with twine at 5cm intervals.
- Heat a deep oven proof roasting tray on the stovetop and seal the meat on all sides until golden brown. This locks in the juices and starts to form a crust.
- Turn oven down to 170C and roast meat in oven for 1hr 15mins for medium rare. Whilst the beef is cooking, prepare the vegetables and the batter for the Yorkshire puddings.
- When beef cooked to your liking, take it out, cover with foil and leave it to rest for at least 15 minutes. Cook puddings and make gravy in this time.
- Carve meat across the grain and serve hot with sprouts, Yorkshire puddings and gravy.
- This recipe is best to cook in 2 batches to ensure the most caramelisation.
- Heat a large frying pan over high heat.
- Cook half the chorizo for 3-4 minutes until crispy and the red oil is released.
- Add half of the sprouts and toss in the chorizo. Cook for another 5 minutes until sprouts are tender and begin to caramelize. Set aside and wipe the frying pan clean.
- Repeat with remaining chorizo and sprouts.
- Add the cooked sprouts back into the pan and add butter and lemon juice and toss through. Remove from the heat and sprinkle with toasted almonds. Season to taste.
- Preheat oven to maximum heat.
- Beat together eggs and milk until smooth.
- Sift flour into large bowl with a generous pinch of salt.
- Make well in middle of flour and mix the wet ingredients into the dry, whisking to form a smooth batter.
- Mix in cold water until consistency is like cream. Leave at room temperature for 15 mins.
- Whilst the batter is resting add 1 tablespoons of oil to each hole of a 12-hole muffin tray, place in the oven for 10 minutes to heat through.
- Remove tray from oven and carefully and evenly pour the batter into each of the holes. Place the tray back in the oven and cook for 15-20 minutes until the puddings have puffed up and browned. Keep an eye on the puddings towards end of cooking time, but don’t open oven or remove until they’re beautifully golden – otherwise they will collapse. Serve immediately.
- Heat a large frying pan over high heat. Add the strained juices from the roast. Bring to a simmer. Add the plain flour and whisk to thicken.
- Add beef stock ¼ at a time, whisking to thicken.
- Finish with butter, whisking to combine.
- Season with salt and pepper and serve hot with roast.