American🍰 Sweets & drinks

Roast Beef & Yorkshire Pudding

Name: Roast Beef & Yorkshire Pudding
Total time: 3 h
Yield: 6 servings
Cuisine: American
Ingredients: 5 lb Sirloin tip beef roast (or rump roast); 50 g Olive oil; 50 g Dijon mustard; 5 g Cracked black pepper; 20 g Salt (for marinade); to taste Additional salt (for seasoning beef directly); ~2 tbsp Olive oil (drizzled on beef before roasting); 1 cup Water (poured under roast to prevent burning); 6 Large eggs; 9 g Salt (for Yorkshire pudding batter); 375 g Whole milk; 240 g All-purpose flour (for Yorkshire pudding batter); 50 g Butter; 25 g All-purpose flour (for gravy); 450 g Store-bought beef stock; 10 g Worcestershire sauce; 30 g Better than Bouillon beef base; ~2-3 tbsp Pan spray (or beef fat); ~1½ lb Steamed Brussels sprouts (for serving); ~2 lb Smashed potatoes (for serving)

⏱ 180 min🍽 Serves 6

A nostalgic British Sunday roast: tender sirloin tip beef roast with crispy, eggy Yorkshire puddings and rich beef gravy.

Adapted from a video by Brian Lagerstrom

Roast Beef & Yorkshire Pudding Recipe

Watch on YouTube

Ingredients

Sirloin tip beef roast (or rump roast)5 lb
Olive oilAbout 3.7 tbsp, for the marinade50 g
Dijon mustard50 g
Cracked black pepper5 g
Salt (for marinade)20 g
Additional salt (for seasoning beef directly)to taste
Olive oil (drizzled on beef before roasting)~2 tbspest.
Water (poured under roast to prevent burning)1 cup
Large eggs6
Salt (for Yorkshire pudding batter)9 g

Steps

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1
Truss the sirloin tip roast with butcher's twine every 2 inches to help it cook evenly; ask your butcher to do this if needed.
2
Mix olive oil, dijon mustard, black pepper, and salt into a paste, slather it over the beef, then add an extra pinch of salt to each side.
3
Refrigerate the beef uncovered for at least 1 hour, ideally overnight, to let the salt penetrate and dry the surface for better browning.
4
Preheat the oven to 500°F (260°C), drizzle the beef with olive oil, and roast it hot for 15–20 minutes to sear the exterior.
5
Lower the oven to 275°F (135°C), briefly open the door to cool it, pour about 1 cup of water into the pan to catch drippings, insert a probe thermometer, and roast for 90–120 minutes until the internal temp reaches 122°F (50°C) for medium-rare.
6
While the beef roasts, whisk together eggs, salt, and milk, then whisk in the flour until smooth. Refrigerate the batter until 30 minutes before baking.
7
Melt butter over medium heat, whisk in flour and cook for about 1 minute, then slowly whisk in beef stock. Stir in Worcestershire sauce and beef base, bring to a simmer, cook for 10 minutes, then cover and set aside.
8
Once the beef reaches the target temperature, remove it from the oven, tent loosely with foil, and let it rest for about 30 minutes.
9
Place a 12-cup muffin pan in the oven and preheat to 500°F (260°C) until very hot, then generously spray with pan spray (or brush with beef fat).
10
Pour the batter into the muffin cups about halfway, immediately lower the oven to 425°F (220°C), and bake for 20–22 minutes until deep golden brown.
11
While still in the oven, pierce each pudding with a sharp knife to release steam, then let them sit with the oven door open for 1–2 more minutes to prevent collapsing.
12
Lift the rested roast off the pan, add a little water to deglaze the fond, strain the drippings, and stir them into the warm gravy.
13
Slice the beef thinly and serve with the Yorkshire puddings, gravy, steamed Brussels sprouts, and smashed potatoes.

Roast Beef & Yorkshire Pudding

Ingredients

Steps

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