I posted this recipe probably about 4 years ago, but it is by far my favourite meal ever and my blog posts before weren't quite as helpful for cooking, so I am re-posting it! We used to eat it every Sunday for as long as I could remember until my mom moved to California. Apparently when I was a child, I asked for a Yorkshire pudding and roast beef dinner for my 10th (?) birthday instead of pizza like all other normal children. It seems like a big fancy dinner, but it is actually fairly simple to make. I quite often make it on Sundays just because why not? TREAT yourself.
Serve it also with your favourite sides: mashed potatoes, green beans, broccoli, carrots, Brussel sprouts. You name it!
Below I will share two of my favourite Roast beef marinades. One is my grandma's recipe which used to be what we'd always use while I was growing up and it is still a favourite! It gives the roast a really great flavour, but it is not over powering in anyway. The other with horseradish my family has discovered in the last couple of years and we like to toss in sometimes to switch it up. Only suggested if you like horseradish!
Seeing as the amount of marinade for a roast depends on the size of the roast, use below as a general guide.
For the Roast a little over a pound (approximately 4 people):
Option 1:
- 2 tbs Keene's dry hot mustard
- 3/4 cup margarine
- 2 garlic, chopped
Option 2:
- 2/3 cup dijon mustard
- 1 - 1 1/2 tbs horseradish
- 2 garlic, chopped
- 1/2 tbs fresh rosemary, chopped
- salt and pepper
For the Yorkshires (makes 12):
7/8 cup of flour
1/4 tsp salt
2 eggs (room temperature)
1/2 cup milk (room temperature)
1/2 water (tepid temperature)
Muffin tin
Canola Oil
For the gravy:
- roast drippings
- couple of tbs flour
- 1/4 cup red wine
- 1 cup beef broth
- salt and pepper to taste
- herbs to taste(can be dried - such as thyme and rosemary)
Whichever marinade you choose, mix the ingredients together. Slather the roast top, bottom, and sides with marinade. Put into the roast into a baking tin fast side down (note: if there are strings on the roast, leave them on while roasting). Set roast aside. You want it to marinate for at least 1 hour on the counter, up to 4 hours.
Set up the eggs and milk ahead of time to allow to come to room temperature.
Put flour and salt into a large bowl. Mix. Push flour to the sides and create a "hole" in the middle of the bowl. In a separate bowl, beat eggs. Add the eggs and milk to the middle of the hole and mix all together. Once it is all mixed, add the water and mix until smooth (tip: put the water into the bowl where the eggs were in order to get any egg that was missed). Cover bowl with a cloth and set aside.
Preheat the oven to 350 for the roast. To calculate roast cooking time (for rare to medium rare): KG weight x 2.2 x 20. When the oven is preheated, insert roast. While the roast is in the oven, fill each slot in your muffin tin with a splash of canola oil - you want it so it is just covering the bottom of the muffin slot (warning: be careful not to put too much oil in - when the Yorkshires puff up, if there is too much oil it could spill out, land at the bottom of your oven and start a fire... just ask my brother!).
When the roast is about done, put the trays (with oil) into the oven to allow the oil to heat up. Once the roast if finished, remove and set on a cutting board. Cover with tin foil. Keep roasting pan for the roast drippings for the gravy. Adjust the temperature of the oven to 400 for the Yorkshires.
Carefully remove the trays once the oven reaches 400. Fill with the Yorkshire mixture (tip: you can tell when the oil is hot enough when you start to pour the mixture in it will sizzle). You want to fill the tins about half way. Pop back in the oven. The Yorkshires will bake for 18-24 minutes, or until they're nice and golden brown.
While the Yorkshires are in the oven, it is time to make the gravy. If the roasting pan can be put directly on the stove, make the gravy in that. Otherwise transfer some of the dripping into a pot. Depending on how much drippings there were (i.e., if you do the margarine marinade there will probably be a lot from it melting), you may not want to use all. You want it to lightly coat the bottom of the pan/pot. Using a whisk, stir in flour. The flour and the drippings will mix together and start to thicken. This is your roux (if you're unfamiliar with a roux, check out this video). Once your roux is complete, add some wine and stir. When that is mixed together, add your beef broth. Mix together. Add herbs for taste.
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