Camille’s Roast Beef with Yorkshire Pudding

Camille's Roast Beef with Yorkshire Pudding

It is important to have the piece of beef at room temperature at least 1 hour before roasting for better results. check all the Under the Grill Podcast on streaming platforms and Youtube
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Course Main Course
Cuisine Irish
Servings 6

Ingredients
  

  • Striploin or Rib of Beef bone in (approx. 2kg)
  • Salt and pepper
  • 1 tbsp. oil

Roasted Potatoes:

  • 8-12 potatoes
  • 2 tablespoon goose/duck fat/oil
  • Salt and pepper

Yorkshire pudding:

  • ½ pint milk
  • 3 eggs beaten
  • 255 g plain flour sifted
  • salt and freshly ground black pepper

Gravy:

  • 1 tablespoon plain flour
  • 100 ml red wine
  • 300 ml beef stock

Instructions
 

  • Preheat the oven to 180-200ËšC.
  • Weight your joint to calculate the time of cooking (10-15 minutes + 15minutes per 500g)
  • Rub the beef with some oil and season well with salt and pepper.
  • Place the beef on a roasting tray with a bulb of garlic, carrot and onion as a raft. Alternatively, place the beef on a small rack in the roasting tray.
  • Place in the roasting oven ( 180-190ËšC) in the middle shelf. The higher the beef will be the more it will roast quickly on the surface.
  • Roast for our weight for about 1 hour and 10-15 minutes. After this stage remove the beef from the oven and allow to rest for at least 15 minutes covered with a loose layer of tin foil. The beef at this stage should be medium/ medium-rare.
  • If you feel the beef is roasting too quickly, after a third of the time, you can move the beef into the simmering oven ( or drop the oven to 160ËšC) to let the beef continue to cook more gently. And allow yourself to have space for the Yorkshire pudding and roast potatoes.
  • Meanwhile, prepare the Yorkshire pudding. Sieve the plain flour into a large mixing bowl and add in a pinch of salt and pepper. Whisk the eggs and milk together and add this to the plain flour and whisk until a smooth batter has been achieved. Allow to rest for 10-15 minutes.
  • To continue, on stovetop , in a saucepan, bring to the boil the potatoes. Simmer for 7 minutes or so.
  • Place the fat on a roasting tray (or you can use any space around the roasting joint) and place the tray in a hot oven for a few minutes to melt the fat. Strain the potatoes and give them a little shake to fluff them up. Add the potatoes to the hot fat and place in the oven for 35-40 minutes.
  • Next, place a 12-cup muffin tray in the roasting oven ( 180-200ËšC) having first filled the cups to a ¼ with vegetable or sunflower oil (ie-about a dessertspoon in the bottom of each) and allow this to heat for 5-10 minutes until the oil is sizzling.
  • When the beef is removed and settling, it is time to place the Yorkshire pudding to bake and prepare the gravy.
  • Pour the batter in the muffin tin and transfer back to the oven to cook for 15- 20 minutes until the puddings are well risen and golden brown.
  • Remove the beef on a board, drain excess fat and place the roasting tray on the boiling stovetop or simmering stovetop if you prefer to go slower.
  • Stir over the flour until the mixture becomes dry and lumpy in consistency. Add in the red wine and beef stock slowly. Once boiled for a minute, remove from the heat and Strain through a fine sieve into a clean saucepan or sauceboat. Keep warm on the stovetop enamel.
  • Now, carve the beef and serve with the Yorkshire pudding, roast potatoes and gravy!
Keyword Kevin Dundon, Sunday World, Under The Grill

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