Traditional Sunday Roast Beef with Mile-High Yorkshire Puddings

🛒 Ingredients

• 1.2 kg (2.6 lbs) beef roasting joint (top round, sirloin, or ribeye)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary and thyme, finely chopped
• 1 tbsp coarse sea salt and cracked black pepper
• 2 large carrots and onions, roughly chopped
• 140g (1 cup plus 2 tbsp) all-purpose flour
• 4 large eggs, lightly beaten
• 200 ml whole milk
• 4 tbsp beef drippings or vegetable oil

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Bring beef to room temperature for 45 minutes. Preheat oven to 220°C (425°F). Pat beef dry and rub thoroughly with olive oil, garlic, fresh herbs, salt, and black pepper.
2. 2
   Step 2: Place chopped carrots and onions into a roasting tray and set the seasoned beef on top. Roast for 20 minutes to develop a deep brown crust.
3. 3
   Step 3: Reduce oven temperature to 180°C (350°F) and cook for another 35–40 minutes (internal temperature 54°C/130°F for medium-rare). Transfer meat to a carving board and rest for 25 minutes.
4. 4
   Step 4: Whisk flour, eggs, milk, and a pinch of salt until smooth. Rest batter at room temperature while the meat rests.
5. 5
   Step 5: Increase oven heat to 230°C (450°F). Divide beef drippings into a 12-hole muffin tin and heat for 10 minutes until smoking hot. Pour batter evenly and bake undisturbed for 20–25 minutes until puffed and golden.

🥗 Nutrition Facts (Per Serving)