Spiced Roast Beef In Mini Yorkshire Puddings With Mustard Dressing Recipes

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ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING



Roast Prime Rib of Beef with Yorkshire Pudding image

Provided by Alex Guarnaschelli

Time 15h40m

Yield 6 to 8

Number Of Ingredients 14

1/4 cup smooth Dijon mustard
1/4 cup grainy mustard
One 14- to 16-pound, 7-bone whole prime rib roast
1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorns
1 tablespoon whole green peppercorns
1 tablespoon whole Sichuan peppercorns
Kosher salt
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3 eggs, preferably at room temperature
3/4 cup warm water
3/4 cup warm milk
1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish

Steps:

  • For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
  • For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
  • For the prime rib: Preheat the oven to 350 degrees F.
  • Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
  • To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
  • Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

ROAST BEEF AND YORKSHIRE PUDDING



Roast Beef and Yorkshire Pudding image

This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

Provided by Jan Laskey

Categories     100+ Everyday Cooking Recipes

Time 2h

Yield 4

Number Of Ingredients 8

2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  • Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  • In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING



Old England Traditional Roast Beef and Yorkshire Pudding image

Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!

Provided by French Tart

Categories     One Dish Meal

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

10 lbs rib sirloin beef
salt & freshly ground black pepper
2 ounces beef drippings
English mustard powder (optional)
1 cup beaten egg
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

Steps:

  • Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
  • Preheat the oven to 220C/425F/Gas 7.
  • Put the joint of beef into a shallow baking tray or tin.
  • Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
  • Melt half of the beef dripping and pour over the meat and seasoning.
  • Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
  • When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
  • Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
  • Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
  • Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
  • To make the Yorkshire Pudding Mixture (Batter):.
  • Sift the flour into a large bowl.
  • and add the beaten eggs into the centre of the heap of flour.
  • Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
  • Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
  • Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
  • Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
  • Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.

Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8

GROUND BEEF YORKSHIRE



Ground Beef Yorkshire image

This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole.

Provided by JillSev

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 eggs, beaten
1 ½ cups milk
¼ cup melted butter
1 tablespoon dried parsley
1 pound extra lean ground beef
¼ cup finely chopped onion
¼ cup diced celery
¼ cup chopped carrot
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce (such as A.1.™)

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
  • Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.6 g, Cholesterol 152.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 9.4 g, Sodium 887.3 mg, Sugar 4 g

SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH MUSTARD DRESSING



Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing image

Categories     Beef     Mustard     Roast     Winter     Bon Appétit

Yield Makes about 48

Number Of Ingredients 10

For beef
1 teaspoon ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon olive oil
1 1 1/4-pound piece beef tenderloin
For dressing
1/4 cup chopped drained oil-packed sun-dried tomatoes plus 2 tablespoons oil reserved from jar
1/4 cup coarse-grained mustard
Mini Yorkshire Puddings

Steps:

  • Make beef:
  • Mix pepper, coriander and allspice in bowl. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt. Place beef on baking sheet. Let stand 2 hours at room temperature.
  • Preheat oven to 425°F. Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes. Remove from oven. Let beef stand at least 30 minutes.
  • Make dressing:
  • Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.)
  • Thinly slice beef. Cut slices into 2 1/2 x 1 1/2-inch strips. Roll strips into cylinders. Using finger, push down center of each pudding, creating hole. Spoon about 1/4 teaspoon dressing into each. Push beef cylinder into hole. Spoon 1/4 teaspoon dressing into center of beef. Arrange puddings on platter and serve.

MINI YORKSHIRE PUDDING WITH ROAST BEEF



Mini Yorkshire Pudding with Roast Beef image

Provided by Danny Boome

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, at room temperature
2 cups milk, at room temperature
2 tablespoons unsalted butter, melted, plus more for greasing
1/2 pound thinly sliced roast beef
1/4 cup prepared horseradish
Chives, cut 1-inch long for garnish

Steps:

  • Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
  • Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.
  • Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately.

MINI YORKSHIRE PUDDINGS



Mini Yorkshire Puddings image

This recipe was created to accompany [Spiced Beef in Mini Yorkshire Puddings with Mustard Dressing](/recipes/recipe_views/views/4548).

Yield Makes about 48

Number Of Ingredients 6

Olive oil
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon salt
3 large eggs, beaten to blend
1 1/4 cups whole milk
1/4 cup water

Steps:

  • Preheat oven to 450°F. Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil. Place muffin pans in hot oven.
  • Meanwhile, sift flour and salt into large bowl. Make well in center of mixture. Add eggs and 1/2 cup milk to well; stir into flour. Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth. Remove hot muffin pans from oven. Spoon 1 tablespoon batter into each muffin cup. Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes. Cool in pans on racks. (Can be made 1 week ahead. Cover in pans; freeze. Before assembling, uncover and rewarm in 350°F oven until heated through, about 7 minutes.)

SPICED ROAST BEEF IN MINI YORKSHIRE PUDS/MUSTARD DRESSING



Spiced Roast Beef in Mini Yorkshire Puds/Mustard Dressing image

In this recipe, two British gastronomic classics are rolled into one: the traditional duo of roast beef & Yorkshire pudding. We love this we have had this recipe from way back when - I think we made it the first year I was here (Christmas 2000.)These are great appetizers! Bon Appetit Magazine.

Provided by Manami

Categories     Roast Beef

Time 3h55m

Yield 48 serving(s)

Number Of Ingredients 14

1 teaspoon ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon olive oil
1 1/4 lbs piece beef tenderloin
1/4 cup chopped drained sun-dried tomato packed in oil, plus
2 tablespoons oil, reserved from jars
1/4 cup coarse grain mustard
2 cups all-purpose flour
2 tablespoons all-purpose flour
3/4 teaspoon salt
3 large eggs, beaten to blend
1 1/4 cups whole milk
1/4 cup water

Steps:

  • PREPARE BEEF:.
  • Mix pepper, coriander and allspice in bowl.
  • Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt.
  • Place beef on baking sheet; let stand 2 hours at room temperature.
  • Preheat oven to 425°F
  • Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes.
  • Remove from oven; let beef stand at least 30 minutes.
  • MAKE DRESSING:.
  • Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl.
  • *(Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.).
  • MAKE MINI YORKSHIRE PUDDINGS:.
  • Preheat oven to 450ºF.
  • Brush 48 mini muffin cups(each about 1 3/4" diameter)with oil; place muffin pans in hot oven.
  • Meanwhile, sift flour and salt into large bowl; make well in center of mixture.
  • Add eggs and 1/2 cup milk to well; stir into flour.
  • Gradually add 3/4 cup milk and 1/2 cup water, whisking until batter is smooth.
  • Remove hot muffin pans from oven.
  • Spoon 1 tablespoon batter into each muffin cup.
  • Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes.
  • COOL PANS IN OVEN.
  • **(Can be made 1 week ahead. Cover in pans; freeze. Before assembling, uncover and rewarm in 350ºF oven until heated through about 7 mins.)
  • ASSEMBLY:.
  • Thinly slice beef; cut slices into 2 1/2 x 1 1/2-inch strips & roll strips into cylinders.
  • Using finger, push down center of each pudding, creating hole.
  • Spoon about 1/4 teaspoon dressing into each.
  • Push beef cylinder into hole.
  • Spoon 1/4 teaspoon dressing into center of beef.
  • Arrange puddings on platter and serve.
  • DELISH!

Nutrition Facts : Calories 70.2, Fat 3.7, SaturatedFat 1.3, Cholesterol 24, Sodium 51.9, Carbohydrate 4.7, Fiber 0.2, Sugar 0.4, Protein 4.2

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From foodanddrink.yorkshirepost.co.uk


ROAST BEEF WITH YORKSHIRE PUDDING AND ROASTED POTATOES
2013-02-24 Increase the oven temperature to 425 ˚F . Return the roast to the oven. Place the hot drippings into the bottom of tin foil (throw away) muffin cups (so just the bottom is covered). You should be able to fill about 9 muffin cups. Ladle in the Yorkshire Pudding batter so that it comes to about ⅔ up the edge of the muffin cup.
From dunlopbrothers.ca


ROAST BEEF WITH YORKSHIRE PUDDING - SAVOR THE BEST
2022-03-30 Step 1: Dry-Brine the Beef. The dry brine ages and tenderizes the roast, drying out the exterior which provides for better browning during the searing process. Rub 2 tablespoons kosher salt over the entire roast. Transfer to a large plate, and refrigerate, uncovered, for at least 24 hours or up to 4 days.
From savorthebest.com


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Top Asked Questions

How to make mini Yorkshire puddings?
Mini Yorkshire Puddings: Put the flour. milk, egg and salt in a bowl and whisk together using a hand whisk (or an electric one, if you prefer). Ten minutes before the beef is due out of the oven, get a cupcake tray and put a drizzle of olive oil in each little compartment. Put the tray into the oven to heat the oil.
What to serve with beef and Yorkshire puddings?
If you like serving roast potatoes with your beef and Yorkshire puddings, you could absolutely do Easy Peasy Roast Potatoes, but I find roast potatoes AND Yorkshire puddings too much of a carb overload! I prefer to serve the beef and Yorkshire puddings with some simple veg.
How long does it take to cook roast beef and Yorkshire pudding?
My Simple Roast Beef and Mini Yorkshire Puddings is easy to make and incredibly quick – 1h 15mins from turning the oven on to serving up! Perfect for when you need a roast dinner, but don’t have a lot of time. The secret to tastier (and faster!) roast beef…
How do you make gravy for Yorkshire puddings?
When you have put the Yorkshire puddings in the oven, it’s time to make the gravy. Start by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 400ml boiling water to the jug, stirring constantly.

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