A roast served with the savory pastry known as yorkshire pudding—a frequent main course at the University of Cambridge's Formal Hall—could be called the quintessential British dinner.
Roast Beef with Yorkshire Pudding
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
1 (3–4-lb.) beef top sirloin roast, tied
Kosher salt and freshly ground pepper, to taste
1⁄4 cup olive oil
2 tbsp. finely chopped fresh thyme
2 tbsp. finely chopped fresh rosemary
4 cloves garlic, finely chopped
1 1⁄4 cups milk
1 cup plus 2 tbsp. flour
3 large eggs
1 large shallot, finely chopped
1⁄2 cup red wine
1 cup beef stock
Season beef with salt and pepper. In a small bowl, mix together oil, thyme, rosemary, and garlic. Rub beef with herb mixture. Place beef in a small roasting pan, cover loosely with plastic wrap, and refrigerate for at least 8 hours or overnight.
Remove beef from refrigerator 2 hours before you are ready to roast; allow it to come to room temperature. Meanwhile, make the yorkshire pudding batter: Whisk together milk, 1 cup flour, 1 tsp. salt, and eggs in a bowl. Cover; let batter sit at room temperature for at least 1 hour.
Heat oven to 500°. Remove plastic wrap and roast beef until browned, 18–20 minutes. Reduce temperature to 250°. Roast until a thermometer inserted into center of beef reads 120° (for medium rare), about 25 minutes. Remove from oven, transfer to a cutting board, and let rest, tented with foil, while you make the yorkshire pudding and gravy. Pour pan drippings into bowl, leaving about 3 tbsp. in pan. Set roasting pan aside.
Raise oven temperature to 450°. Spoon 1⁄2 tsp. reserved drippings from bowl into each cup of a nonstick muffin pan. Heat in oven for 15 minutes. Uncover batter; whisk in 1 tbsp. drippings from bowl. Remove pan from oven; pour batter evenly between cups; bake until risen and brown, about 20 minutes. Reduce oven temperature to 350°; bake for 10 minutes to set puddings. Remove pan from oven; set aside.
Make the gravy: Heat reserved roasting pan over medium heat. Add shallots; cook until soft, 4–6 minutes. Add wine; cook, scraping up browned bits, until reduced by half, 4–6 minutes. Whisk in remaining flour, followed by stock. Cook, whisking, until thick, about 5 minutes. Slice beef; serve with pudding and gravy. Garnish with chopped parsley, if you like.