Our Taste of Home: Roast Beef with Yorkshire Pudding

by Will Farnfield

Roast beef with Yorkshire pudding symbolizes tradition, home, and love. Preparing it allows me to relive cherished memories and share a piece of my upbringing with others.

The aroma of roasting beef and the sight of golden Yorkshire puddings evoke a sense of warmth and togetherness. It’s not just food it’s a connection to my roots and the people I love.

Slice the beef thinly and serve with roasted vegetables, Yorkshire pudding, and gravy. Garnish with fresh herbs for an elegant presentation.



Recipe: 

  1. For the roast beef:

  • 1.5 kg beef roast

  • Olive oil

  • Salt and pepper

  • Fresh rosemary and thyme

  • 3 garlic cloves

    2. For Yorkshire pudding:

  • 1 cup all-purpose flour

  • 1 cup milk

  • 3 large eggs

  • Pinch of salt

  • Drippings from the roast beef

    3. Sides:

  • Roasted potatoes

  • Carrots

  • Brussels sprouts

  • Beef gravy

 

Preparation and Cooking

  1. Prepare the Roast Beef:

    • Preheat your oven to 220°C (425°F).

    • Rub the beef with olive oil, salt, pepper, and fresh herbs.

    • Sear the roast in a hot pan until browned on all sides, then transfer it to the oven. Roast for 20 minutes per 500g for medium-rare.

  2. Prepare the Yorkshire Pudding Batter:

    • Whisk the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes.

  3. Roast the Vegetables:

    • Toss carrots, potatoes, and Brussels sprouts in olive oil, salt, and pepper. Roast them alongside the beef for the last 30 minutes.

  4. Cook the Yorkshire Pudding:

    • Once the beef is done, remove it and let it rest. Increase the oven temperature to 240°C (475°F).

    • Pour the batter into a hot greased muffin tin or baking dish. Bake for 15–20 minutes until puffed and golden.

  5. Make the Gravy:

    • Use the drippings from the beef to make a rich gravy. Whisk flour into the drippings, then slowly add beef stock, stirring until thickened.



Food Roots