' A Proper Sunday Dinner!' - The Perfect Roast Beef and Yorkshire Pudding Dinner
In this video I share a traditional English Roast Beef Dinner with Yorkshire Pudding and Roast Potatoes along with a poignant message on the importance of the family sitting around the table. Sharing recipes that I used at Buckingham Palace for creating this delicious Sunday roast dinner for The Queen and her family.
I also introduce my new line of fabulous Seasonings for beef, chicken, fish and vegetables (link below) and the Buckingham seasoning for the beef takes the roast to a new level.
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Roast Beef and Yorkshire pudding with Roast Potatoes
Serves 4
Roast beef;
4 lb boneless beef ribeye roast
2 TBS vegetable oil
1 TBS Chef Darren McGrady 'Buckingham' seasoning (link below)
2 TBS horseradish sauce
Roast potatoes;
2 lb potatoes, peeled and halved
1/2 cup vegetable oil
salt
Yorkshire pudding;
8 oz flour
4 eggs
5 fl oz milk
6 fl oz water
salt and pepper
vegetable oil for the muffin tins
Preheat the oven to 400 degrees F.
Season the beef with the Chef Darren McGrady 'Buckingham' seasoning. Pour over the oil and roast the beef for 30 minutes. Turn the oven down to 350 degrees F and cook until desired doneness. Remove from the oven and rest.
Preheat the oven to 450 degrees F.
Bring the potatoes to a boil and cook for about 5-8 minutes. Strain into a colander and toss vigorously then tip onto a baking sheet. Cover with the vegetable oil and season with salt. Roast for about 20 minutes turning once, until crispy and brown.
Preheat the oven to 450 degrees F.
In a large bowl whisk together the flour, eggs, milk, water and seasoning. Set aside to rest. Pour about 1TBS of vegetable oil into 12 muffin cups and heat the oil until smoking hot. Carefully divide the batter between the muffin cups and cook until risen and golden brown.
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How to Make the Best Roast Beef with Zip-Style Sauce
Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce.
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Low and Slow Prime Rib - Easy No Fail Prime Rib Method - Food Wishes
This is the simplest, most fail-safe version for cooking a Prime Rib, boneless or bone-in, ever invented. If you can’t make a perfectly pink prime rib using this method, just stop trying to cook prime rib. Enjoy!
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Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Ina pairs her tender, butter-rubbed filet of beef with a tangy mustard-horseradish sauce!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Filet of Beef with Mustard Horseradish Sauce
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Active: 15 min
Yield: 8 to 10 servings
Ingredients
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving
Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt
Directions
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
Mustard Horseradish Sauce:
Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
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Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Easy Roast Beef Recipe with Beef Gravy
Roast Beef slow-roasted in the oven ensures it’s perfectly tender and evenly cooked all the way through. Every bite is juicy and mouthwatering.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients For the Roast Beef:
►3-4 lb top-round roast
►3 Tbsp extra light olive oil
►1 Tbsp finely chopped fresh Rosemary
►1 Tbsp minced garlic from 3 cloves
►2 tsp finely chopped thyme leaves or 1/2 tsp dried thyme
►1 1/2 tsp fine sea salt
►1 tsp freshly ground black pepper
Ingredients For Beef Gravy:
►1/4 cup cold water
►1 1/2 Tbsp cornstarch
►1/2 cup dry red wine
►1 1/2 cups beef broth
►1/4 tsp onion powder
►1/4 tsp garlic powder
►1/4 tsp fine sea salt, or to taste
►1/4 tsp freshly ground black pepper, or to taste
►2 Tbsp unsalted butter
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:12 Type of beef and tips
1:54 How to make the marinade
3:23 How to use kitchen string
4:04 Spreading the rub over the beef
4:41 How to roast beef
5:27 How to make gravy sauce
6:53 How to carve roast beef
9:19 Taste test
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