Roast Beef with Yorkshire Puddings - Recipe

Posted by Nathan Lloyd | 22/04/2014 | Category: Recipes

Roast beef with all the trimmings takes top billing in our household as the king of the Sunday roasts.

So, I thought I would share with you my recipe for preparing roast beef and Yorkshire puddings.

The recipe is detailed below and if you have any questions, please don’t hesitate to contact me at the foot of this article.

Right, let’s get cooking…

Preparation Time:  Around 30 minutes
Cooking Time:  100 minutes
Serves:  4 adults

Ingredients – for the vegetables

  • 3 red onions, peeled
  • 8 carrots, peeled
  • 3 peppers (orange, red and yellow)
  • 2 cloves garlic, unpeeled

Ingredients – for the crust

  • 4 anchovy fillets from a tin, drained and soaked in a little milk (to reduce saltiness)
  • 120g pot The co-operative Truly Irresistible Summer kiss tomatoes, drained
  • 2 cloves garlic, peeled and crushed
  • 30ml beef stock

Ingredients – for the beef

  • 2 tbsp sunflower or vegetable oil
  • 1.8kg The co-operative topside beef (take out of the fridge at least 30 minutes before roasting)
  • 2-3 tbsp horseradish sauce

Ingredients – for the Yorkshire puddings for four people:

  • 3 oz / 75g plain white flour, sifted
  • 1 egg, whole
  • 3 fl oz / 75ml milk, at room temperature
  • 2 fl oz / 55ml of warm water
  • Salt and pepper, to season


Depending on your preference cook a well done joint for 1hour 40 mins, a medium joint for 1 hour 30 minutes and a rarer joint for 1 hour 20 minutes.

Preheat the oven to 220°C/fan 200°C/Gas 7. Cut the red onions in half and into wedges. Cut the carrots in half lengthways and then cut each half diagonally into chunks. Cut the peppers in half, scoop out the seeds and slice into similar sized pieces to the carrots. Set aside with the garlic cloves.

To make the crust, take the anchovies out of the milk, finely chop with the tomatoes and mix in a bowl with the garlic. Set aside.

Heat the oil in a heavy-based frying pan and sear the beef so that it is lightly browned all over.

Reduce the oven to 190°C/fan 170°C/Gas 5. Place the beef in a roasting tin and roast for 30 minutes. Brush the meat with the horseradish sauce and spread the crust over. Scatter the vegetables around the beef and put back into the oven for the remaining cooking time (see above).

When the beef is cooked, place it on a board, cover loosely with foil and leave to rest.

Yorkshire puddings:

Take a large mixing bowl and sift the plain white flour into it. Next make a well, crack the whole egg into it and beat, making sure you incorporate all of the flour into the mixture. Gradually add the milk, water and salt and pepper, and whisk until you have a smooth, lump-free mixture. The batter mixture can be set aside for up to 12 hours in the fridge or it can be used immediately.

Thoroughly heat some beef dripping, duck/goose fat or vegetable oil in a roasting tin or in muffin trays, then pour the batter into the sizzling hot fat and put in the oven for around 25 minutes at 220°C, gas mark 7, or until the mixture has risen, is golden brown and beautifully crispy.

Tip: Serve immediately to ensure the Yorkshire puddings don’t lose their light, crisp texture.


Pour the same batter mixture into a roasting tray full of pre-cooked sausages and return to the oven for 25–30 minutes to create a delicious Toad-in-the-Hole.

Add chives, thyme or any herbs of your choice to the batter mixture to create a deliciously subtle alternative to the traditional Yorkshire pudding.

Add a pinch of paprika or chilli powder to the batter to make Yorkshire puddings with a bit of a kick! These are great served with traditional sausage and mash, and of course lashings of gravy.

Make giant Yorkshire puddings and serve your choice of meat and vegetables inside it – and don’t forget to be generous with the gravy.

Use the same batter to make delicious Yorkshire puddings to be served with bacon for Sunday brunch.

Add a pinch of cinnamon and a few drops of vanilla extract to make a sweet batter that can be served as a dessert with stewed fruit, ice cream or simply drizzled with honey or syrup.


About The Author: Rob Smyth

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