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Roast beef and Yorkshire pudding

Roast beef and Yorkshire pudding is a pink roast beef served with puffed Yorkshire puddings and a red wine gravy, for 6 people. It takes 50 minutes of active work split between the morning and just before serving, rated medium difficulty at about €7.40 per person. Success comes down to having the tin and fat scorching hot when the Yorkshire batter goes in.

A proper Sunday roast, beef cooked pink, Yorkshire puddings puffing up before your eyes and a glossy brown gravy.

Roast beef and Yorkshire pudding
For
6 people
Work
50 min
Total time
2 h 50
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€7.40
Calories per person
840 kcalcalculated by Kiloach, your weight coach

A pink roast beef, sliced thin and napped with a brown gravy made from the pan drippings, surrounded by root vegetables that caramelize in the oven. The Yorkshire puddings, golden and hollow, bring that contrast between crisp top and soft inside that gives the dish its character. It's a generous meal, built for a Sunday when you have time to properly entertain.

This dish works for a family lunch in fall or winter, a holiday meal with a different feel than the usual spread, or a dinner with friends when you want to impress without tackling a complicated recipe. Keep the starter and dessert simple, since the roast beef carries the meal on its own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 50 min
  3. Before the guests arrive 2 steps, 1 h 20
  4. When it's time to serve 2 steps, 28 min

In the morning, make the Yorkshire batter so it has time to rest, then rub the roast with mustard and seasoning. Just before guests arrive, roast the vegetables and then the meat, which rests under foil while you greet everyone. At serving time, bake the Yorkshires in a hot oven while you make the gravy, then slice the roast.

The ingredients

6 people

Butcher

  • Beef roast (rump or sirloin) 1.5 kg

Pantry

  • Strong mustardoften in the pantry 2 tbsp
  • Flouroften in the pantry 200 g
  • Sunflower oiloften in the pantry 6 tbsp
  • Red wineoften in the pantry 10 cl
  • Beef stockoften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Thyme 4 sprigs
  • Potatoes 1 kg
  • Carrots 500 g
  • Parsnips 400 g
  • Onion 1

Dairy

  • Eggs 4
  • Milk 25 cl

Allergens Gluten, Eggs, Lactose, Mustard, Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Whisk the flour, eggs, milk and a pinch of salt into a smooth batter, then let it rest. 30 min

    A batter that rests for at least half an hour gives you much taller puddings.

  2. Peel the potatoes, carrots and parsnips, cut them into large chunks and keep them in cold water, then take the meat out, rub it with mustard, salt, pepper and thyme. 20 min

    Take the roast out an hour before cooking, it cooks more evenly that way.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Roast the drained vegetables with oil at 220 degrees Celsius for forty minutes, turning them partway through. 40 min

    Dry vegetables going into the oven roast and brown instead of steaming.

  2. Sear the roast in a smoking hot pan, set it on top of the vegetables and cook for forty minutes for medium rare, then let it rest under foil. 40 min

    Allow fifteen to eighteen minutes per pound for rare, a thermometer should read 50 degrees Celsius at the center.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil in the wells of a muffin tin in a hot oven, pour in the batter and bake for eighteen minutes without opening the door. 18 min

    Never open the oven door before they're done, they'll collapse instantly.

  2. Deglaze the roasting pan with the wine, chopped onion and stock, let it reduce, strain and serve with the sliced roast. 10 min

    Scrape up the browned bits at the bottom of the pan with a wooden spoon, that's where the flavor hides.

Our tips to get it right

  • Let the roast rest under foil for at least ten minutes before slicing, the juices redistribute through the meat and it stays pink from edge to edge.
  • Use a genuinely very hot pan to sear the roast, a good brown crust on the surface keeps the meat from losing its juices during oven cooking.
  • Make the Yorkshire batter while the vegetables roast, it needs to rest anyway and you save time during the busy stretch right before serving.

The variations

  • Swap the beef roast for a pork shoulder roast, the cooking times change but the vegetables and Yorkshires stay the same.
  • For a vegetarian version, serve the Yorkshire puddings and roasted vegetables with a mushroom and red wine gravy instead of the meat drippings.
  • For kids, cut the meat into small pieces and serve the Yorkshires plain with just a bit of gravy, skipping the mustard on the roast since it can taste sharp to them.

What to serve it with

  • Braised red cabbage on the side
  • Horseradish sauce served separately
  • A light, fruity red wine

Storage

Leftover meat and vegetables keep for two to three days in the fridge in a sealed container. Yorkshire puddings lose their puffed texture within a day, so they're best eaten the same day. Reheat the meat gently so it doesn't dry out, and warm the gravy over low heat.

Questions about this recipe

Why aren't my Yorkshire puddings rising

The tin and the oil need to be scorching hot before the batter goes in, it's that thermal shock that makes the batter puff up suddenly. Also check you didn't open the oven during baking, since that makes them collapse.

What doneness should I aim for with the roast

This recipe gives you pink meat, around 50 degrees Celsius at the center. If you prefer it more done, extend the oven time by five to ten minutes and check with a meat thermometer.

Can I replace the red wine in the gravy

Yes, you can use extra beef stock instead, or a little balsamic vinegar diluted in water. The flavor will be a touch less rich, but the gravy still works well.

How should I plate this for guests

Slice the roast thinly at the last minute and arrange the slices on a platter with the roasted vegetables around it. Place the Yorkshire puddings right beside them while still warm, and serve the gravy separately in a sauce boat.

Can a roast beef with Yorkshire puddings be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a roast beef with Yorkshire puddings?

Allow 2 h 50 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a roast beef with Yorkshire puddings?

About 840 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast beef with Yorkshire puddings cost?

About €7.40 per person, that's €44.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose, mustard, celery. Remember to ask your guests about their allergies before putting your menu together.

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