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Roast Beef con Yorkshire Pudding
Roast Beef with Yorkshire Pudding from England: traditional step-by-step recipe, with chef tips and clear timings.
- england
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 38 g
- Carbohydrates 24 g
- Fat 28 g
Story behind the dish
Preparation
Roast Beef with Yorkshire Pudding is a preparation from England with medium difficulty. Reserve about 115 minutes in total (25 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of beef round.
- Have ready: 140 g of flour.
- Have ready: 4 eggs.
- Have ready: 200 ml of milk.
- Have ready: Meat fat or vegetable oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sear the salted meat in a hot pan on all sides
Sear the salted meat in a hot pan on all sides. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place it on a bed of carrot and onion on a baking tray
Place it on a bed of carrots and onion in a baking tray, and roast it at 200°C, calculating 20 minutes per 500 g for medium rare. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Prepare the pudding dough by whisking flour
Prepare the pudding dough by beating flour, eggs and milk until you obtain a liquid dough, let it rest for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Pour very hot fat into individual muffin molds and…
Pour very hot grease into individual muffin cups and pour batter; Bake at 220°C for 20-25 minutes without opening the oven, until they rise a lot and turn golden brown. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Let the meat rest for 15 minutes before carving into thin slices.
Let the meat rest for 15 minutes before carving into thin slices. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Prepare a gravy sauce with the juices from the tray
Prepare a gravy sauce with the juices from the tray, broth and a little flour. Serve everything together. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not open the oven while the Yorkshire puddings are making or they will deflate.
- The fat in the mold must be smoking before pouring the dough, it is key for them to rise well.
Variations
- Version with lamb instead of beef.
- Yorkshire puddings individuales rellenos de salchicha (toad in the hole).
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