Entree: Saint Helena, Ascension and Tristan da Cunha – Roast Beef with Yorkshire Pudding (Classic roasted beef joint served with risen baked batter puddings known as Yorkshire puddings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 25 min

Total 1 hr 30 min

Ingredients

Beef topside roasting joint, trimmed — 3 lb (1.36 kg); estimated edible weight: 1,360 g, assuming the stated trimmed weight is boneless.
Kosher salt — 1 tsp (5 g).
Black pepper — 1 tsp (2 g).
Olive oil — 2 tbsp (30 ml), approximately 27 g.
Beef stock — 2 cups (480 ml), approximately 480 g.
Worcestershire sauce — 1 tbsp (15 ml), approximately 17 g.
All-purpose flour, for gravy — 2 tbsp (16 g).
Yorkshire pudding section heading; no additional ingredient quantity.
All-purpose flour, for Yorkshire puddings — 1 cup (120 g).
Whole milk — 1 cup (240 ml), approximately 247 g.
Eggs, without shells — 3 large (approximately 150 g total).
Salt, for Yorkshire puddings — 1/4 tsp (1 g).
Vegetable oil, for the tins — 2 tbsp (30 ml), approximately 27 g.

Instructions

1. Remove the beef from the refrigerator 30–60 minutes before cooking. Preheat the oven to 425°F (220°C). Rub the joint with the olive oil and season with the kosher salt and black pepper.
2. Place the beef on a rack in a roasting pan. Roast at 425°F (220°C) for 15 minutes, then reduce the oven to 350°F (175°C). Continue roasting until it reaches 125–130°F (52–54°C) for medium-rare, using 15–20 minutes per pound as a guide and checking the internal temperature. Adjust cooking time for the desired doneness.
3. Transfer the beef to a cutting board, tent loosely with foil, and rest for 20–25 minutes. Reserve the pan drippings for the gravy.
4. For the gravy, skim excess fat from the roasting pan, leaving about 2 tablespoons of drippings. Set the pan over medium heat, stir in the gravy flour, and cook for 1–2 minutes. Gradually whisk in the beef stock and Worcestershire sauce. Simmer until thickened; season to taste and strain if desired.
5. For the Yorkshire puddings, whisk the pudding flour and salt in a bowl. In a separate bowl, beat the eggs with the milk, then whisk the mixture into the flour until smooth. Rest the batter at room temperature for 20–30 minutes.
6. Increase the oven to 425°F (220°C). Put about 1/2 teaspoon of vegetable oil into each cup of a 12-cup muffin tin. Heat the tin in the oven until the oil is very hot, about 5 minutes. Quickly divide the batter among the cups, filling each about halfway.
7. Bake the puddings for 20–25 minutes without opening the oven, until well risen and golden. Carve the rested beef and serve with the Yorkshire puddings and gravy.