Roast beef, Yorkshire pudding and vegetables recipe

11 ratings Rate
  • Serves 4
  • 30 mins to prepare and 1 hr 25 mins to cook
  • 495 calories / serving
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  1. Pre-heat the oven to 170ºC degrees.
  2. Rub the topside with the olive oil and season well all over.
  3. Heat roasting tray over a high heat until hot and sear the beef well all over until golden brown. Transfer to the oven and roast for 45-50 minutes for medium-rare. For medium, cook for a further 5-10 minutes.
  4. Prepare the Yorkshire pudding batter as the beef is roasting; sift the flour into a bowl with some seasoning and whisk the egg in until incorporated. Whisk in the flour and water until you have a smooth batter. Strain into a jug and set to one side.
  5. Blanche the cabbage in boiling salted water for 2 minutes then remove and refresh in iced water. Par-boil the carrots until tender, then drain and refresh as well.
  6. Make the gravy by reducing the red wine and sugar in a heavy-based saucepan. Add any juice/drippings from the roast beef and the beef stock and continue to reduce by a third. Whisk together the water and cornflour and whisk it into the gravy to thicken, making sure you bring the gravy back to the boil to do so. Season to taste and set to one side.
  7. When the beef is ready, (you can also use a thermometer to check the internal temperature; 58-60 degrees for medium-rare) remove and cover with foil. Let it rest for 15 minutes in a warm place.
  8. Meanwhile, increase the heat to 230 degrees and divide the sunflower oil evenly in a 4-hole Yorkshire pudding pan. Heat the oil in the oven for 10 minutes until smoking hot then remove and carefully pour the Yorkshire pudding batter into the oil, filling it up to the top of the moulds. Return to the oven and bake for 8-10 minutes until golden, risen and crispy.
  9. As they are cooking, reheat the carrots and cabbage in simmering water and reheat the gravy over a medium-low heat.
  10. Use a sharp knife to carve the beef into thin slices and arrange on warm serving plates.
  11. Remove the Yorkshire puddings when ready and immediately transfer to the plates. Serve the cabbage and carrots on the side and pour the gravy over.

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  • Ingredients

  • 500g beef roasting joint
  • 25ml olive oil
  • salt
  • pepper
  • For the Yorkshire puddings

  • 75g plain flour
  • 75ml milk
  • 55ml water
  • 30ml sunflower oil
  • 1 egg
  • For the vegetables

  • 1 savoy cabbage, leaves washed and sliced
  • 200g 'Chantennay' carrots
  • 25g butter
  • 100ml red wine
  • For the gravy

  • 300ml beef stock
  • 1tbsp brown sugar
  • 1tbsp cornflour
  • 1tbsp water
  • Energy 2075kj 495kcal 25%
  • Fat 26g 37%
  • Saturates 8g 40%
  • Sugars 10g 11%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 31.1g Protein 34.8g Fibre 4.5g


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