What could be more tantalizing or traditionally British than roast beef served with crisp, golden Yorkshire puddings and tangy horseradish cream? Carve the beef at the table for the greatest effect.
- For the Yorkshire Puddings:
- 3/4 cup milk
- 1 1/2 cups all-purpose flour
- 2 eggs
- Oil, for cooking
- 3 pounds boneless beef roast (round tip or rib)
- For the Horseradish Cream:
- 1/2 cup whipping cream
- 2-3 tablespoons grated fresh or bottled white horseradish
- Salt and pepper, to taste
- A few drops of lemon juice
- For the Jus:
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 leek, chopped
- 1 bay leaf
- 2 sprigs of fresh thyme
- 3 peppercorns
- 2 cups brown stock, heated until hot
FOR THE YORKSHIRE PUDDING:
Combine the milk with 1/2 cup water. Sift the flour and some salt into a bowl and make a well in the center. Add the eggs and begin to whisk. As the mixture thickens, gradually add the milk and water, whisking until a smooth batter forms. Pour into a pitcher, cover and let stand for 30 minutes. Preheat the oven to 425 degrees F.
On the stove top, heat about 1/4 cup of oil in a roasting pan over high heat. Add the beef, fat side down, and brown all over, turning with tongs. Transfer the beef to the oven and, turning and basting every 15 minutes, roast for 30 minutes for rare, 45 minutes for medium rare, and 1 hour for well done. Transfer the beef to a plate, cover lightly with foil and allow to rest for 10 to 15 minutes before carving. Reserve the roasting pan and the fat.
FOR THE HORSERADISH CREAM:
Lightly whip the cream until soft peaks form. Gently fold in the horseradish and season to taste with salt, pepper and the lemon juice. Do not overfold or the mixture will become too thick. Transfer to a serving bowl, cover and chill.
Leaving a tablespoon of fat in the beef roasting pan, drain the excess fat. With a brush, grease a deep, 12-hole muffin pan with the excess fat.
Heat the muffin pan in the preheated oven for 2 to 3 minutes until lightly smoking. Divide the Yorkshire pudding batter between the cups and bake for 15 to 20 minutes, or until puffed and golden.
FOR THE JUS:
Heat the remaining tablespoon of fat in the roasting pan over the stove top. Add the carrots, onions, celery and leeks and gently fry over medium heat for 5 minutes, or until golden, stirring constantly. Drain the pan of any excess fat; add the bay leaf, thyme, peppercorns and a little hot stock, scraping the base of the pan with a wooden spoon. Add the remaining hot stock and simmer to reduce by half, skimming off any foam or fat. Strain into a saucepan, discarding the vegetables and seasonings. Skim again, season to taste, then cover and keep warm. (Pour into a warm gravy boat just before serving.)
Serve the beef and puddings on warm plates, with the jus and horseradish cream on the side. Green vegetables and roast potatoes are traditional accompaniments.
Tip: You can use a stand mixer to lightly whip the cream.
Resting a roast makes the meat easier to carve and helps prevent the juices from running. Any juices from the resting can be poured over the meat, but do not add them to the jus: they will spoil its texture.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
671 calories; 35g total fat; 252mg cholesterol; 184mg sodium; 32g carbohydrates; 2g fiber; 54g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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