Roast Beef and Yorkshire Pudding

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1025
• Protein: 68 g
• Carbs: 43 g
• Fat: 51 g

Ingredients

• 1 kg Beef roast ( tied )
• 200 g Wheat flour ( sifted )
• 3 piece Egg
• 300 ml Whole milk
• 50 ml Sunflower oil
• 2 piece Shallot ( minced )
• 100 ml Red wine
• 30 g Minimum butter sweet
• 1 piece Thyme ( sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Pudding batter preparation

   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. Searing the meat

   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. Roasting

   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. Resting and heating the tins

   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. Baking the Yorkshires

   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. Making the gravy

   Meanwhile, deglaze the roasting pan with red wine. Add minced shallots and thyme. Reduce, then whisk in a knob of butter.

Chef's tips

• 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.

Storage

The beef keeps for 2 days in the fridge. Puddings lose their crunch quickly; consume them immediately.