Royal Wedding Party: British Roast Beef and Yorkshire Pudding


Really, what were William and Kate thinking? A Friday wedding is most inconvenient for those of us who actually have to work; how on earth are we supposed to get home in time to prep a suitably British dinner to eat while watching the ceremony, without losing our stiff upper lips?

I’ve decided that a very British Roast Beef is the way to go; it can be prepped in the morning and then just popped into the oven when Scott gets home. In fact with my new oven I could even preset the roast to turn itself on while I was at work, which I may yet do. And I have to confess that ever since I spied pre-made frozen Yorkshire Puddings at Aldi on one of my excursions I’ve been tempted to buy them – I don’t actually like Yorkshire Pudding so I’m not too fussed if it isn’t as good as homemade. And yes I know this is supposed to be a cooking blog but honestly, unless our future King and Queen can be a bit more considerate about the timing of their wedding, it’ll just have to do.

I have, however, included the full recipe for both the Roast Beef and the Yorkshire Puddings after the jump for those of you with more cooking scruples (and time) than I.

The recipe comes from taste.com.au and the photo credit goes to Amanda McLauchlin (at least until I’ve actually cooked and photographed my version, at which time the credit will be mine, all mine, mwah ha ha ha!)

British Roast Beef with Yorkshire Puddings and Red Wine Gravy

  • 1.5kg beef scotch fillet roast
  • 1 tsp mustard powder
  • 2 tbs extra virgin olive oil
  • 6 desiree potatoes, peeled, halved
  • 3 brown onions, peeled, halved
  • 2 garlic bulbs, halved
  • 1/4 cup (40g) plain flour
  • 1 cup (250ml) red wine
  • 1 cup (250ml) beef stock
  • Horseradish cream, to serve
  • Steamed green beans, to serve

Yorkshire puddings

  • 1 egg, lightly whisked
  • 3/4 cup (115g) self-raising flour
  • 1 cup (250ml) milk
  • 1/4 cup (60ml) vegetable oil
  1. Preheat oven to 220°C. Season the beef with salt and pepper. Sprinkle with mustard powder. Heat half the oil in a large roasting pan over high heat. Add beef and cook, turning occasionally, for 5 minutes or until brown all over. Remove from heat.
  2. Place potato, onion and garlic in a large bowl and drizzle with remaining oil. Season with salt and pepper. Arrange evenly around the beef. Bake for 20 minutes.
  3. To make the puddings, whisk the egg and flour in a bowl. Gradually whisk in the milk. Season with salt and ground white pepper. Set aside for 30 minutes to rest.
  4. Reduce oven temperature to 180°C. Turn potatoes and onion and cook for a further 50 minutes for medium-rare or until cooked to your liking. Remove from heat. Transfer to a serving plate and cover with foil. Set aside for 15 minutes to rest.
  5. Increase temperature to 250°C. Pour oil among twelve 1/3-cup (80ml) muffin pans and place in oven until oil begins to smoke. Pour batter among pans and bake for 10-15 minutes or until puffed and golden.
  6. To make gravy, strain pan juices into a jug. Return 2 tablespoons to pan over high heat. Add flour; cook, stirring, for 1 minute or until mixture bubbles. Gradually add wine and stock and cook, scraping the pan. Cook, uncovered, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain into a serving jug.
  7. Use a sharp knife to carve the beef. Serve with vegetables, puddings, gravy, horseradish cream and beans, if desired.
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~ by swalloworspit on April 26, 2011.

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