Roast Beef with Yorkshire Puddings

A tender roast beef joint with a crisp crust, served with tall, golden Yorkshire puddings.

TIME BREAKDOWN
Prep: 30 min
Cook: 1 hr 25 min
Total: 1 hour 55 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1.5kg beef topside or sirloin joint, at room temperature
  • 2 tbsp vegetable oil
  • 1 tbsp English mustard powder
  • Salt and black pepper to taste
  • 140g plain flour (for the Yorkshire puddings)
  • 4 large eggs (for the Yorkshire puddings)
  • 200ml whole milk (for the Yorkshire puddings)
  • 1/2 tsp salt (for the Yorkshire puddings)
  • 6 tbsp vegetable oil or beef dripping (for the Yorkshire puddings)

Method

  1. Heat the oven to 230°C (210°C fan)/gas mark 8. Rub the beef with the oil, mustard powder, salt and pepper.

  2. Roast the beef in a tin for 20 minutes, then reduce the oven to 180°C (160°C fan)/gas mark 4 and roast for a further 40 minutes for medium. A probe should read about 60°C.

  3. Whisk the flour, eggs, milk and salt into a smooth batter and leave to stand while the beef roasts.

  4. Remove the beef, transfer to a board, cover with foil and rest for 30 minutes.

  5. Raise the oven to 230°C (210°C fan)/gas mark 8. Put 1/2 tablespoon of oil or dripping in each hole of a 12-hole muffin tin and heat in the oven for 10 minutes, until smoking hot.

  6. Pour the batter into the hot tin and bake for 20 to 25 minutes, until risen and golden. Do not open the oven door before 20 minutes.

  7. Carve the beef and serve with the Yorkshire puddings and the tin juices.