Roast Beef & Yorkshire Puddings

Method

1. 1

   Step 1

   Heat the oven to 375°F (190°C / Gas 5), with a rack in the middle. Pat the beef thoroughly dry with paper towels and season all over with 1 tsp of the salt and the black pepper.

2. 2

   Step 2

   Put the Yorkshire pudding flour and remaining ½ tsp salt in a large bowl and make a well in the centre. Whisk in the eggs and gradually add the milk until the batter is smooth and has the consistency of heavy cream / double cream. Transfer to a pouring jug and leave to rest for at least 30 minutes while you cook the beef.

3. 3

   Step 3

   Heat the vegetable oil in a heavy, hob-safe 12 × 9-inch (30 × 23 cm) roasting pan over medium-high heat. Sear the beef for 8–10 minutes, turning with tongs every 2 minutes until well browned on all sides. Position the joint fat-side up for roasting.

4. 4

   Step 4

   Transfer the pan to the oven and roast for approximately 65–80 minutes, checking the centre with an instant-read thermometer after 55 minutes; the shape of the joint affects the timing. For medium beef, cook until the centre reaches 145°F (63°C), measuring away from any large seams of fat. Transfer to a warm carving board, loosely cover with foil and rest for 35–40 minutes while you bake the puddings; the temperature will rise slightly during resting.

5. 5

   Step 5

   Increase the oven temperature to 450°F (230°C / Gas 8). Divide the dripping between the wells of a standard 12-hole metal muffin tin, using ¾ tsp per well. Once the oven reaches temperature, heat the tin for 10 minutes, until the fat is shimmering and very hot.

6. 6

   Step 6

   Briefly whisk the rested batter, then carefully remove the hot tin to a heatproof surface. Immediately divide the batter between the wells, filling each about halfway; it should sizzle as it hits the fat. Return to the oven and bake for 22–25 minutes without opening the door, until the puddings are deeply golden, tall and crisp, with set rather than wet centres.

7. 7

   Step 7

   While the puddings bake, pour the roasting-pan juices into a heatproof jug and let stand for 2 minutes so the fat rises. Return 1 tbsp of the fat to the roasting pan, reserving the darker juices beneath it and discarding any excess fat. Place the pan over medium heat, stir in the gravy flour and cook for 2 minutes, scraping up the browned deposits without allowing them to burn.

8. 8

   Step 8

   Gradually whisk the stock into the pan, followed by the reserved meat juices and Worcestershire sauce. Bring to a gentle boil, then simmer over medium-low heat for 8–10 minutes, stirring frequently, until lightly thickened and glossy. Add any juices collected on the carving board and taste before adding any further seasoning.

9. 9

   Step 9

   Remove the string from the beef and carve thinly across the grain. Serve immediately on warm plates, allowing two Yorkshire puddings per person and spooning the hot gravy over the beef rather than the puddings to preserve their crispness. Roast potatoes and seasonal vegetables make traditional accompaniments, if desired.