Beef with Yorkshire Puddings

...

Ingredients

  • 2kg Top Rump of Beef dry aged for minimum of 30 days from your butcher
  • 2 medium white onions
  • 4 eggs
  • 250g Plain flour
  • 250g milk
  • 5g Salt
  • 2g White pepper
  • 4 sprigs of thyme
  • Top Rump of Beef with Yorkshire Puddings

    Serves 10

    Cooking time: 2 hours

    Method


    The national dish! The secret is in the quality of the beef as it has to be well aged. We prefer the rump as it is a muscle that has done a lot of work so therefore contains loads of flavour. The ageing process will also to help reinforce that flavour and ensure tenderness. The Yorkshire Puddings can also be served as a starter with onion gravy or as a dessert with custard and jam - this of course is very popular in Yorkshire.

    Based on these timings you will have medium rare beef, the longer you leave it to rest the more medium it will become. It is great for sandwiches or to eat with other leftovers.

    1. Preheat the oven to 160°C.
    2. First, make the Yorkshire Pudding mix. Do this by stripping the thyme from the stalks and adding to a bowl along with the eggs, salt and pepper, then whisk together. Next, sieve the flour into the eggs and stir to make a paste, ensuring there are no lumps. Now gradually add the milk and stir to form a smooth batter.
    3. Chill and rest in the fridge, for use later.
    4. Peel the onions and cut into quarters and set in a roasting try. Rub the beef with a little vegetable oil and a good amount of salt and cracked black pepper and then place on to of the onions in the roasting tray. This will help to cook the meat more evenly.
    5. Place in the beef in the oven for 60 minutes. After this raise the oven temperature to 250 degrees for 10 minutes to crisp the beef on the outside. Remove from the oven and wrap in foil and leave to rest for 20 minutes. Keep the oven temperature at 250 degrees.
    6. In the meantime, make the Yorkshire Puddings. Place a tablespoon of vegetable oil in each mould of the Yorkshire Pudding or muffin tray and put in the oven. This is important as the oil must be very hot before the batter is added.
    7. When the beef is taken out of the oven, remove the batter from the fridge, whisk it once to ensure it has not split. Carefully remove the trays from the oven and fill the hot moulds three quarters of the way up with batter and then place back in the oven and reduce the temperature to 180 degrees and cook for 25 minutes.
    8. Slice the beef and serve with the Yorkshire puddings along with your preferred vegetables. You can also make your gravy with the pan juices and onions from the beef roasting tin.