Roast Beef with Yorkshire Puddings
1 hour 30 minutes
To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1.25kg/2½lb lean beef topside, or sirloin joint
- Salt and freshly milled black pepper
- 10ml/2tsp mustard powder
For the Yorkshire puddings
- :75g/3oz plain flour
- 2 eggs
- 150ml/¼pint beer
- 15-30ml/1-2tbsp oil
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
- Place the joint on a rack in a roasting tin and sprinkle with salt, black pepper and mustard powder. Open roast for the preferred, calculated cooking time. Roast at the same time your vegetables, for example potatoes, carrots and parsnips. Remove the joint from the oven, wrap loosely in foil and allow to rest. Increase the oven temperature to Gas mark 7, 220°C 425°F.
- For the Yorkshire puddings: In a bowl mix together plain flour and eggs, then add the beer and whisk until smooth. Divide oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.
- Serve the beef with the Yorkshire puddings, roast potatoes and seasonal vegetables. You can always cheat and buy Yorkshire puddings - the large ones are great to serve in with lashings of gravy.