Roast beef with Yorkshire pudding

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the Yorkshire pudding, place eggs, milk and a teaspoon of salt in a bowl and whisk with the whisk of the hand mixer. Sift the flour over it and mix well. Cover the dough with foil and put it in the fridge for one hour.

2. 2

   Preheat the oven (electric cooker: 225 ° C/ gas: level 4). Use a sharp knife to remove the skin and tendons from the meat, but not the fat layer, as this protects the meat from drying out.

3. 3

   Rub roast beef with salt, pepper and oil. Place on a roasting rack with the layer of fat facing upwards. Place a roast thermometer in the thickest part of the meat. Put the meat in the oven and roast for 15 minutes.

4. 4

   Put clarified butter on the fat pan of the oven and slide it under the roast beef for the last five minutes to melt. Pour the Yorkshire mixture into the fat pan and cook under the meat for 20 minutes.

5. 5

   Then cook at 200 degrees (gas: level 3) for ten minutes. As soon as the thermometer shows 50 degrees, remove the meat. Let it rest in aluminium foil for ten minutes. Serve with herb vinaigrette, creamed horseradish or hollandaise and green beans with bacon.