How To make Yorkshire Pudding with Roast Beef

Marco Pierre White recipe for Roast beef with Yorkshire puddings and gravy

Marco Pierre White recipe for Roast beef with Yorkshire puddings and gravy

Valerie Bertinelli's Yorkshire Puddings with Roast Beef and Quick Caramelized Onions | Food Network

For all the best steakhouse flavors in one sophisticated bite, Valerie tops pillowy mini Yorkshire puddings with roast beef, caramelized onion and horseradish cream!
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Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 45 min
Active: 25 min
Yield: 24 Yorkshire pudding bites

Ingredients

Vegetable oil
3/4 cup whole milk 
2 large eggs 
2/3 cup all-purpose flour 
Kosher salt and freshly ground black pepper 
1 yellow onion, thinly sliced 
1/4 teaspoon granulated sugar 
8 ounces thinly sliced roast beef 
2 tablespoons prepared horseradish sauce 
1 tablespoon chopped fresh chives, for garnish

Directions

Special equipment: a 24-cup mini muffin tin

Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.

Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.

Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside. 

Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse. 

Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives. 

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Valerie Bertinelli's Yorkshire Puddings with Roast Beef and Quick Caramelized Onions | Food Network

BBQ Roast Beef & Homemade Yorkshire Puddings

You will need:

1 Beef roasting joint
Sea salt
Black pepper

1. Set the BBQ to a produce a indirect heat.
2. Season the beef joint well with the sea salt and black pepper.
3. Place the joint in the centre of the BBQ and close the lid.
4. Cook for 30 minutes, turn the beef joint over and cook for a further 20 minutes.
5. Remove the joint from the BBQ and wrap in foil and leave to rest for 15 – 20 minutes before carving and serving.

For the BBQ Yorkshire Puddings

1 cup of plain flour
1 cup of free range eggs
1 cup of milk
Salt
Black pepper
Rapeseed oil

1. Set the BBQ to an indirect heat.
2. Place the flour into a bowl and add the eggs and a little of the milk, whisk until a smooth paste is formed, slowly whisk in the remaining milk and season with the salt and pepper.
3. Leave to rest for 10 minutes.
4. Place the Yorkshire pudding tray with the rapeseed oil on the BBQ and leave to heat up.
5. Pour the Yorkshire pudding mixture into the trays and replace the lid of the BBQ, leave to cook for 15- 20 minutes.
6. Turn the Yorkshire puddings upside down in the trays and bake for another 5 minutes to crispen the base’s.
7. Serve with the sliced BBQ beef.

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Roast beef with Yorkshire pudding recipe

Steve cooks a British classic, roast beef with Yorkshire pudding.
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Stuffed Rib of Beef with Horseradish Yorkshire Puddings | Gordon Ramsay

A brilliantly stuffed rib of beef cooked all together in one pot, with yorkshire puddings laced with fresh horseradish. A spectacular Sunday dinner with a modern twist.

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