← All recipes

🍰 Juicy Bone-in Roast Beef with Gravy and Yorkshire Pudding

450 kcal · 30 min · 4 servings

Ingredients

• 1 kg minced bone meat
• 4 tbsp sunflower oil
• 2 vegetable bouquet (e.g. carrot, leek, celery, onion; total approx. 500 g)
• 2 bay leaves
• 6 juniper berries
• 6 allspice berries
• 2 tsp sweet paprika powder
• 2 tbsp tomato paste
• 500 ml dry red wine
• 1 l meat broth
• 1 rosemary sprig
• salt
• pepper (from the mill)

Instructions

1. 1. Heat sunflower oil in a large pot.
2. 2. Sear the meat bones until they are browned all over.
3. 3. Wash, clean, and chop the soup vegetables.
4. 4. Sauté the chopped vegetables in the same pot.
5. 5. Season with bay leaves, juniper berries, and allspice.
6. 6. Sprinkle paprika powder over the vegetables and stir in tomato paste.
7. 7. Deglaze the pot with red wine and meat broth.
8. 8. Bring the mixture to a boil.
9. 9. Wash the rosemary and tie it into a bundle with kitchen twine.
10. 10. Add the rosemary bundles to the pot.
11. 11. Simmer the sauce on low heat for about 1.5 hours.
12. 12. Strain the sauce through a fine mesh sieve.
13. 13. Reduce the strained sauce in a smaller pot until it reaches the desired consistency.
14. 14. Season the finished sauce with salt and pepper to taste.
15. 15. Whisk eggs, milk, 150 ml of water, 1 teaspoon of salt, pepper, and a pinch of sugar with a hand mixer.
16. 16. Sift the flour over the egg and milk mixture.
17. 17. Stir the batter until smooth.
18. 18. Let the batter rest, covered, for 15 minutes.
19. 19. Grease 12 cups of a muffin tin with clarified butter.
20. 20. Preheat the tin in the preheated oven at 200 °C (top and bottom heat) for 5 minutes.
21. 21. Remove the hot tin from the oven.
22. 22. Pour the batter into the hot cups.
23. 23. Bake the puddings on the middle rack for about 30 minutes.
24. 24. Remove sinews from the entrecôte meat.
25. 25. Season the meat generously with salt and pepper.
26. 26. Heat rapeseed oil in a frying pan.
27. 27. Sear the meat on all sides until well browned.
28. 28. Roast the meat in the preheated oven at 200 °C for about 40 minutes.
29. 29. Check the core temperature with a meat thermometer (target: 55-60 °C).
30. 30. Remove the meat from the oven.
31. 31. Cover the meat with aluminum foil and let it rest for 10 minutes.
32. 32. Slice the meat into thin pieces.
33. 33. Serve the meat with the gravy and Yorkshire puddings.

Nutrition per serving

• kcal: 450
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 12 g