Roast beef and Yorkshire puddings recipe
Created by The Tesco Recipes team
There's nothing better than a classic Sunday roast complete with melt-in-the-mouth roast beef and scrumptious homemade Yorkshire puddings. A beautiful dish shared by SORTED Food and a crowd-pleasing meal for you to rustle up at home.
See method- Serves 6
- 20 mins to prepare and 90 mins to cook
- 709 calories / serving
Ingredients
- about 1.5kg (3lb) roasting joint of beef – top rump, topside or silverside
- 2 carrots, chopped into large pieces
- 1/2 celery head, chopped into large pieces
- 2 onions, chopped into large pieces
- 1 rosemary sprig
For the Yorkshire puddings
- 150ml sunflower oil
- 100g plain flour
- 3 medium eggs, beaten
- 150ml whole milk
Each serving contains
- Energy
- 2960kJ 709.0kcal
- Fat
- 40g
- Saturates
- 9g
- Salt
- 1.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 21.4gProtein 66.5gFibre 3.2g
Method
- Remove the joint of beef from the fridge a couple of hours before you want to cook to allow it to come up to room temperature. Preheat the oven to gas 8, 230°C, fan 210°C. Put the carrots, celery and onions in the base of a large baking tray. Top with the rosemary sprig.
- Weigh the joint to calculate approximate cooking times. If it isn't already, tie the joint up with butcher's string, so that it is a fairly consistent thickness. Rub the joint in plenty of salt and pepper and sit on top of the vegetables.
- Roast the beef in the oven for about 20 minutes per 450g (for medium rare), making sure you reduce the oven temperature to gas 6, 200°C, fan 180°C after the first 20 minutes. Check the centre of the beef with a meat thermometer and when it reaches 52-55°C, remove from the oven and leave to rest under a sheet of kitchen foil and a tea towel for at least 30 minutes. (Aim for 60°C if you want the centre to be medium and 65°C for medium well. If you don't have an meat thermometer then the approximate timings and weight calculations should work nicely for a joint that is the rarer side of medium/rare.)
- Increase the oven temperature to its highest setting (gas 9, 240°C, fan 220°C). Pour enough sunflower oil into six holes of a muffin tin to fill each around a third of the way up. Sit the muffin tin inside a larger baking tray with enough of a lip to catch any spilling oil. Put the tray in the oven for 5 minutes or until the oil is shimmering.
- Sift the flour and 1 tsp salt into a clean bowl. Whisk in the eggs until you have a smooth paste, then gradually incorporate the milk. Pour the batter, through a sieve to remove any lumps, then pour into a jug to make pouring easier.
- Half fill each of the six muffin holes with the batter and bake for 20 minutes, turning the oven temperature down to gas 4, 180°C, fan 160°C after the first 5 minutes. Do not be tempted to open the oven door before the cooking time is up.
- Transfer the cooked Yorkshire puddings, upside down, to a wire rack over some kitchen paper to catch any excess oil.
- Cut the butcher's string from the rested beef joint and carve the beef at the table. Serve with the Yorkshire puddings, gravy and your vegetable sides of choice.
- See more Roast beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
