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🍰 English-style Roast Beef with Yorkshire Pudding

1231 kcal · 30 min · 4 servings

Ingredients

• 1 kg Roast Beef (kitchen-ready, trimmed)
• Salt
• Pepper (from the mill)
• 4 tbsp Ghee
• 1 bunch Soup Vegetables
• 1 Onion
• 1 tbsp Tomato Paste
• 300 ml dry Red Wine
• 400 ml Beef Stock
• 400 g waxy Potatoes
• 200 g Carrots
• 150 g Broccoli Florets
• 150 g Cauliflower Florets
• 150 g Green Peas (frozen)
• 240 g Flour
• 200 ml Milk
• 60 g Butter (or frying fat)
• 2 Eggs
• 2 tbsp Butter
• Cornstarch

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with top and bottom heat.
2. 2. Wash the meat and pat it dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat 2 tablespoons of melted beef drippings (or clarified butter) in a large frying pan.
5. 5. Sear the meat on all sides until browned.
6. 6. Place the meat on a rack over a fat collection pan.
7. 7. Roast the meat in the preheated oven for approx. 45 minutes.
8. 8. Clean the soup vegetables and onions.
9. 9. Roughly chop the vegetables and onions.
10. 10. Sauté the vegetables in the pan drippings.
11. 11. Stir in the tomato paste.
12. 12. Deglaze with half of the red wine.
13. 13. Let the liquid reduce almost completely.
14. 14. Add the remaining red wine.
15. 15. Top up the sauce with meat stock.
16. 16. Reduce the sauce to half its volume over medium heat.
17. 17. Wash the potatoes thoroughly.
18. 18. Boil the potatoes in salted water for 25 minutes.
19. 19. Wash and clean the remaining vegetables.
20. 20. Peel the carrots and slice them.
21. 21. Thaw the peas.
22. 22. Blanch (briefly cook in boiling water) the broccoli, carrots, and cauliflower separately for 5-6 minutes.
23. 23. Drain the vegetables and rinse them with cold water to stop cooking.
24. 24. Drain the vegetables well.
25. 25. Drain the boiled potatoes.
26. 26. Let the potatoes steam dry.
27. 27. Peel the potatoes.
28. 28. Halve the potatoes.
29. 29. Remove the meat from the oven.
30. 30. Wrap the meat in aluminum foil.
31. 31. Let the meat rest.
32. 32. Mix the flour with a pinch of salt.
33. 33. Sift the flour mixture into a bowl.
34. 34. Whisk 120 ml of water with the egg.
35. 35. Pour the egg-water mixture into the flour.
36. 36. Mix everything into a batter.
37. 37. Warm the milk.
38. 38. Stir the warm milk into the batter.
39. 39. Stir the batter until smooth.
40. 40. Grease an ovenproof rectangular dish.
41. 41. Heat the dish in the oven at 200 degrees for approx. 5 minutes.
42. 42. Remove the hot dish from the oven.
43. 43. Spread the batter evenly in the hot dish.
44. 44. Bake the pudding on the middle rack at 200-210 degrees for approx. 15 minutes.
45. 45. Bake until the pudding has risen.
46. 46. Heat the remaining beef drippings (or clarified butter) in a hot frying pan.
47. 47. Fry the potatoes until golden brown on all sides.
48. 48. Melt butter in another frying pan.
49. 49. Toss the vegetables in the butter.
50. 50. Season the vegetables with salt and pepper.
51. 51. Strain the sauce through a sieve.
52. 52. Mix cornstarch with a little cold water.
53. 53. Thicken the sauce with the starch mixture if desired.
54. 54. Slice the roast.
55. 55. Cut the pudding into pieces.
56. 56. Plate the vegetables.
57. 57. Place the pudding next to the vegetables.
58. 58. Place the roast slices with the potatoes alongside.
59. 59. Drizzle the roast with the sauce.
60. 60. Serve the dish.

Nutrition per serving

• kcal: 1231
• Protein: 77 g · Fett/Fat: 58 g · Carbs: 88 g