individual yorkshire puddings with rare roast beef
Kelvin Lunney
Ingredients
Here’s a list of ingredients for **individual Yorkshire puddings with rare roast beef**, formatted with SEO-friendly keywords to help with discoverability:
- **For Yorkshire Puddings**:
- 100g plain flour (all-purpose flour)
- 2 large eggs (free-range eggs for best results)
- 150ml whole milk (full-fat milk for a rich texture)
- Pinch of salt (sea salt or kosher salt)
- 1 tbsp vegetable oil (or beef dripping for extra flavor)
- **For Rare Roast Beef**:
- 500g beef joint (topside, sirloin, or ribeye for tender roast beef)
- Horseradish sauce (creamy horseradish for a classic pairing)
- Gravy (beef gravy or red wine gravy for extra richness)
- Roasted vegetables (carrots, parsnips, or potatoes for a complete meal)
This recipe combines **traditional Yorkshire puddings** with **juicy rare roast beef**, perfect for a **British Sunday roast** or a **special occasion meal**. Use these ingredients to create a **homemade Yorkshire pudding recipe** that’s crispy on the outside and soft in the middle, paired with **perfectly cooked rare beef**.
Steps
# How to Make Individual Yorkshire Puddings with Rare Roast Beef: A Step-by-Step Guide
Yorkshire puddings paired with rare roast beef are a classic British dish that combines crispy, fluffy puddings with tender, juicy beef. Follow this detailed guide to create restaurant-quality individual Yorkshire puddings with rare roast beef at home. Perfect for Sunday roasts or special occasions!
---
## **Ingredients**
### For Yorkshire Puddings:
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- 1 tsp salt
- 2 tbsp vegetable oil or beef dripping
### For Rare Roast Beef:
- 500g beef sirloin or ribeye (room temperature)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 garlic cloves (crushed)
- 1 sprig of rosemary
---
## **Step-by-Step Instructions**
### **1. Prepare the Yorkshire Pudding Batter**
1. **Mix Dry Ingredients**: In a large mixing bowl, sift 140g of plain flour and add 1 tsp of salt.
2. **Add Eggs**: Crack 4 large eggs into the flour and whisk until smooth.
3. **Incorporate Milk**: Gradually pour in 200ml of whole milk while whisking continuously to create a smooth, lump-free batter.
4. **Rest the Batter**: Cover the bowl with cling film and let the batter rest at room temperature for at least 30 minutes. This step ensures light and airy puddings.
---
### **2. Cook the Rare Roast Beef**
1. **Preheat the Oven**: Preheat your oven to 220°C (425°F).
2. **Season the Beef**: Rub 500g of beef sirloin or ribeye with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, crushed garlic, and rosemary.
3. **Sear the Beef**: Heat a skillet over high heat and sear the beef on all sides for 2-3 minutes until browned.
4. **Roast in the Oven**: Transfer the beef to a roasting tray and cook in the preheated oven for 15-20 minutes for rare (internal temperature of 52°C/125°F).
5. **Rest the Beef**: Remove the beef from the oven, cover with foil, and let it rest for 10-15 minutes before slicing.
---
### **3. Bake the Yorkshire Puddings**
1. **Preheat the Oven**: Increase the oven temperature to 230°C (450°F).
2. **Prepare the Muffin Tin**: Add 1 tsp of vegetable oil or beef dripping to each cup of a 12-hole muffin tin.
3. **Heat the Tin**: Place the tin in the oven for 5-10 minutes until the oil is smoking hot.
4. **Pour the Batter**: Carefully pour the rested batter into the hot muffin tin, filling each cup halfway.
5. **Bake**: Place the tin in the oven and bake for 15-20 minutes until the puddings are golden brown and puffed up. Avoid opening the oven door during baking to prevent deflation.
---
### **4. Assemble and Serve**
1. **Slice the Beef**: Thinly slice the rested roast beef against the grain.
2. **Plate the Dish**: Place a Yorkshire pudding on each plate and top with slices of rare roast beef.
3. **Add Gravy**: Serve with a rich beef gravy, horseradish sauce, or your favorite condiments.
4. **Garnish**: Sprinkle with fresh herbs like parsley or thyme for a finishing touch.
---
## **Tips for Success**
- Use room-temperature ingredients for the batter to ensure even mixing.
- Resting the batter allows the gluten to relax, resulting in lighter puddings.
- For extra flavor, use beef dripping instead of vegetable oil.
- Always rest the beef after cooking to retain its juices.
---
## **Why This Recipe Works**
This recipe combines the crispy, airy texture of Yorkshire puddings with the succulent, tender flavor of rare roast beef. It’s a crowd-pleasing dish that’s perfect for family dinners or festive gatherings. By following these steps, you’ll achieve professional-quality results every time.