ROAST BEEF AND YORKSHIRE PUDDING
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
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
SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH MUSTARD DRESSING
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
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.
ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE
Make and share this Roast Beef With Yorkshire Pudding and Horseradish Sauce recipe from Food.com.
Provided by Lostfairy
Categories Roast Beef
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put the beef in a roasting tin, without adding fat. Sprinkle with pepper. Roast in a hot oven at 220 C / 425 F for 15 minutes. Lower the heat to 190 C / 375 F for the rest of the cooking time, allowing 15 minutes per 500g / 1lb. Baste the mean frequently with pan juices. The beef should be served underdone and left to rest 15 minutes before carving.
- To make the Yorkshire pudding, sieve the flour and the salt together in a mixing bowl. Add the eggs and stir. Add half the milk slowly and stir until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water. About 15 minutes before the beef is ready, pour 2 tbsp of its fat into a 25cm / 10" square tin. Put the tin in the oven, and when the fat is sizzling hot, pour in the pudding batter and bake it at the top of the oven for 30 minutes. (The meat should be removed 15 minutes earlier to rest before carving). The pudding should be well risen, puffy, crisp and brown on the top and bottom, and should be served cut in square straight from the in in which it was baked.
- To make the horseradish sauce, whip the cream until it forms stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper and vinegar. Serve cold.
Nutrition Facts : Calories 877, Fat 58.9, SaturatedFat 24.8, Cholesterol 287.3, Sodium 498.1, Carbohydrate 18.2, Fiber 0.8, Sugar 0.7, Protein 64.6
MINI YORKSHIRE PUDDINGS
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
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
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
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
MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS
This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 24 Yorkshire pudding bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
- Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
- Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
- Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
- Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
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