Roast Beef and Yorkshire Pudding
Ingredients
- 1 kgBeef roast (tied)
- 200 gWheat flour (sifted)
- 3 pcEgg
- 300 mlWhole milk
- 50 mlSunflower oil
- 2 pcShallot (minced)
- 100 mlRed wine
- 30 gUnsalted butter
- 1 pcThyme (sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A beef joint with a dark crust and juicy center, served with airy puddings that crunch. The meat juices bind everything with a deep salty intensity.
- 1
Whisk flour, eggs, and milk until the texture is like a thick liquid cream without lumps. Let it rest in the fridge for at least 30 minutes.
- 2
Season the beef roast generously. In a smoking hot pan with a dash of oil, sear all sides of the beef to create a savory brown crust.
- 3
Place the meat in the oven at 200°C. Cook for about 15 to 20 minutes per 500g for medium-rare. Use a probe: aim for 52°C at the center.
- 4
Remove the beef, cover with foil. Crank the oven to 220°C. Pour a layer of oil into each muffin tin compartment and bake until the oil is smoking hot.
- 5
Quickly pour the batter into the boiling oil. Bake for 20 minutes without opening the door. Puddings must be puffed up, golden, and dry to the touch.
- 6
Meanwhile, deglaze the roasting pan with red wine. Add minced shallots and thyme. Reduce, then whisk in a knob of butter.
Frequently asked questions
How do you get this dish right?
- The oil must be smoking hot before pouring the batter; that's the secret to the rise.
- Never open the oven door while the puddings are baking or they will collapse.
- Resting the meat is crucial: it allows the fibers to relax and the juices to redistribute.
How long does this dish keep?
The beef keeps for 2 days in the fridge. Puddings lose their crunch quickly; consume them immediately.
