Roast Beef with Yorkshire puddings

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Roast Beef with Yorkshire puddings

Ingredients

For the beef

2 pounds rump roast

Pinch of garlic powder

Pinch of salt

Freshly ground pepper

 For the Yorkshire puddings

1/4 teaspoon salt

1 cup all-purpose flour

2 eggs, beaten

1 cup milk

Method

Preparing the beef

Preheat your oven to 190°c

Prepare your meat by giving it a quick wash and rubbing it with salt, pepper and garlic powder.

Insert a meat thermometer into the thickest part of the meat ensuring it doesn't touch any bone or fat.

Bake your meat using a Master Class Non-Stick Roasting Pan with Rack allowing the fat to run away from the meat for approximately 90 minutes or until the meat is cooked to your taste.

 

Preparing the Yorkshire puddings

 

In a mixing bowl beat the eggs until whisked. In a second mixing bowl combine the salt and flour. Pour the whisked eggs into the combined salt and flour and mix well. Slowly add the milk mixing continually until smooth.

Preheat your oven to 200°c

Using a Master Class Non-Stick American Muffin Pan pour a small amount of the left over fat you have from roasting the meat into each hole, place in the oven for 5 minutes, remove from the over and pour your batter mixture over the hot fat, return to the oven and bake for around 20 minutes or until the Yorkshire pudding are golden brown.

Serve with mash, beef gravy and veg of your choice.

Product used 

Kitchen Craft Stainless Steel Easy Read Meat Thermometer

Master Class Non-Stick Roasting Pan with Rack

Colourworks Medium Purple Melamine Two Tone Mixing Bowl

Colourworks Silicone Whisk

Colourworks Silicone Spoon

Master Class Non-Stick American Muffin Pan