Monday, December 28, 2009
Roast Beef with Yorkshire Pudding
I chose to make this dish for Christmas dinner this year. My in laws and brother in law came over, and I was really brainstorming for a meal that would be impressive without being too time consuming so I wouldn't have to be a slave to the kitchen. I found this in a cookbook and thought it would be perfect and it truly was.
The beef was incredible...tender, flavorful and delicious. The Yorkshire pudding came out great...perfect texture and flavor and it rose nice and high in the oven like a big popover which made for a lovely presentation.
The introduction to this recipe in my cookbook truly says it best... "This is the perfect recipe for the first holiday feast you host as a married couple. It's impressive, but it's also extremely easy to prepare..."
This was definitely a winner in my book and truly impressed my husband and guests.
(Oh and I apologize for the quality of the photos...people were ready to eat!)
Source: Williams-Sonoma Bride & Groom Cookbook, page 98
For the roast beef:
5 lb beef rip or sirloin tip roast (I used a 6 lb. rib roast, bone in)
2 1/2 tsp. kosher salt
freshly ground pepper
For the Yorkshire pudding:
2 large eggs
1 1/4 cups milk
3/4 cup plus 2 tbsp. flour
pinch of kosher salt
One day before serving, season the roast with the salt and pepper to taste. Cover and refrigerate overnight. Let the roast sit at room temperature to temper for 1-2 hours before roasting. This will help the meat cook more evenly.
To roast the beef, preheat oven to 425 degrees. Place beef in a large roasting pan and place in oven (I placed my beef on a wire rack in the roasting pan so I'd have better access to the pan juices while basting). Roast for 15 minutes and then lower the heat to 375 degrees. Continue roasting, basting the meat frequently with the pan juices, until an instant read thermometer inserted into the center of the roast away from the bone registers 135 degrees for medium rare (we left it in until it reached about 145 degrees as all of our guests preferred their meat to be medium), about 1 1/4 hours (for a 5lb roast). Also remember that the temperature of the meat will continue to rise outside of the oven. If using a boneless roast, start checking temperature a little earlier. When the roast reaches the desired temperature, transfer it to a carving board and let rest, loosely covered with foil, for 30 minutes. This allows time for the juices to distribute evenly throughout the meat and makes carving easier. Reserve the roasting pan with the drippings and keep the oven on. While the roast rests, make the Yorkshire pudding.
To make the Yorkshire pudding, place a 9 inch cast iron frying pan or Pyrex pie dish (I used the pie dish) in the oven to preheat. Meanwhile in a bowl, whisk the eggs and milk together until well blended. Add the flour a little at a time and continue to whisk constantly until smooth. The batter should have the consistency of heavy cream. Add the salt. Remove the pan from the oven and transfer 2 tbsp of beef fat from the roasting pan into the frying pan. To do this, tilt the roasting pan and spoon off the clear fat from the brown drippings. Pour the batter into the pan with the fat and place the pan in the oven (keeping the oven temperature at 375 degrees). Bake until the pudding is puffy and crisp, about 25 minutes. Cut the pudding into wedges and serve at once with slices of roast beef.