Roast Beef with Crisp Yorkshire Puddings
A seared roast beef joint served with crisp Yorkshire puddings made from a simple egg batter.
A Sunday-style roast beef dinner pairs a well-seasoned joint with crisp, hollow Yorkshire puddings. The source calls the meat a steak and suggests a fixed oven time for medium doneness, which is unreliable across cuts and sizes. This version uses a compact roasting joint, sears it first, and relies on a thermometer for the finish. Rest the beef while the puddings bake in a hot, preheated tin; cold batter and sizzling fat help them rise. Slice the beef across the grain and serve with pan juices. Whisk flour, milk, eggs and batter salt until smooth. Rest at room temperature 30 minutes while oven heats. Heat oven to 220°C (425°F). Pat beef dry and season with salt and pepper.
Recipe card
Roast Beef with Crisp Yorkshire Puddings
Equipment: Roasting skillet or pan, muffin tin, whisk, instant-read thermometer
Ingredients
Instructions
Prepare batter
Whisk flour, milk, eggs and batter salt until smooth. Rest at room temperature 30 minutes while oven heats.
Season beef
Heat oven to 220°C (425°F). Pat beef dry and season with salt and pepper.
Sear
Heat oil in an oven-safe skillet. Brown beef on all sides, about 2 minutes per side.
Roast
Transfer skillet to oven and roast, turning once if needed, until the centre reaches 63°C (145°F) for medium-rare, or the preferred safe doneness. Rest on a board at least 15 minutes.
Heat pudding tin
Increase oven to 230°C (450°F). Divide drippings among 8 muffin wells and heat until shimmering.
Bake puddings
Carefully pour batter into hot wells, filling each about halfway. Bake 20 to 25 minutes without opening the oven, until well risen and deep golden.
Slice and serve
Slice beef across the grain and serve with Yorkshire puddings and pan juices.
How to tell when it is ready
Use a thermometer for the beef; puddings are puffed, crisp and deep golden.
Tips
- Rest the beef while the pudding batter is ready to bake.
- Let the batter stand while the oven heats.
- Preheat the fat in the pudding tin until shimmering.
- Keep the oven door closed while puddings rise.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with roast potatoes.
- Add steamed peas or green beans.
- Offer horseradish sauce.
- Spoon over pan gravy.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate beef within 2 hours and use within 3 to 4 days. Yorkshire puddings keep 1 day airtight and re-crisp in a hot oven.
Storage
Refrigerate beef within 2 hours and use within 3 to 4 days. Yorkshire puddings keep 1 day airtight and re-crisp in a hot oven.
Food safety
For whole beef roasts, use a thermometer and rest at least 3 minutes; USDA guidance lists 63°C (145°F) plus rest. Keep raw beef separate from batter and ready-to-eat foods.
Frequently asked questions
Can I use a different beef cut?
Choose a tender roasting cut and adjust the cooking time by thickness and thermometer reading.
How should I store roast beef with yorkshire puddings?
Refrigerate beef within 2 hours and use within 3 to 4 days. Yorkshire puddings keep 1 day airtight and re-crisp in a hot oven.
Serve with roast potatoes. Refrigerate beef within 2 hours and use within 3 to 4 days. Yorkshire puddings keep 1 day airtight and re-crisp in a hot oven.
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