Roast sirloin with Yorkshire puddings recipe

By Debbie Major

Serves 6
Ready in about 2 1/2 hours (for medium beef)
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This Sunday roast recipe is an extra special version of that firm British favourite – roast beef and Yorkshire puddings.

Ingredients

2kg piece boned and rolled sirloin beef
Beef dripping, softened, or olive oil
1 tsp plain flour
600ml good beef stock, preferably home-made

For the Yorkshire puddings

225g plain flour
1/2 tsp salt
4 medium eggs
300ml milk

Method

1. Preheat the oven to 240°C/fan220°C/gas 9, or as high as it will go. Rub the outside of the joint with soft beef dripping or olive oil and season with salt and pepper. Place in a roasting tin and cook in the oven for 15 minutes until nicely browned all over. Then lower the oven temperature to 190°C/fan170°C/gas 5 and cook for 12-13 minutes per 500g for rare, 17-18 minutes per 500g for medium or 22-24 minutes per 500g for well done.
2. Half an hour before the beef is ready, make the Yorkshire pudding batter. Sift the flour and salt into a bowl. Make a well in the centre and break in the eggs. In a jug, mix the milk with 300ml cold water. Using a hand-held electric whisk, gradually beat half of the milk mixture into the bowl, then beat for 2-3 minutes to make a smooth batter. Stir in enough of the rest of the milk mixture to make a batter with the consistency of double cream. Leave to stand for 30 minutes.
3. Remove the beef from the oven and turn the oven temperature back up to 220°C/fan200°C/gas 7. Lift the beef onto a carving board and loosely cover with a sheet of foil. Leave it somewhere warm (ideally on the top of the hob) to rest for 30 minutes. Put some fat from the tin into the holes of a 12-hole large muffin tin. Put in the oven for 5 minutes until smoking hot (drops of batter should sizzle immediately in it). Remove carefully, pour in enough batter to fill the holes three-quarters full and return to the oven for 25-30 minutes or until puffed up and golden.
4. Meanwhile, make the gravy. Pour away any excess fat from the roasting tin. Place the roasting tin directly over a medium heat on the hob and sprinkle with the flour. Stir well with a small whisk, then add a little stock and stir again, scraping the base to release the juices. Add the rest of the stock and simmer until reduced to a well-flavoured gravy. Strain into a small saucepan, season, and keep hot.
5. Uncover the beef and add any juices from the carving tray to the gravy. Carve the beef as thinly as you can and serve with the Yorkshire puddings, gravy, horseradish sauce and some English mustard.

Nutritional info

Per serving: 822kcals, 44.2g fat (19.2g saturated), 75.4g protein, 32g carbs, 3.1g sugar, 1.2g salt

Wine Recommendation

Match a fine, mellow red Burgundy with this classic British Sunday lunch.

Comments

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David

March 20

I was born in Yorkshire, so I'm allowed to make a few comments. 1. Ignore all this nonsense about electric whisks, and bowls and sieves etc. Buy a cocktail shaker (I've got a Tupperware one but you can get other plastic versions), whack all your ingredients into the shaker, put the lid on (tightly, or you'll have an unfortunate accident!) and do your best Tom Cruise impression for a few seconds. Works a treat every time. 2. For a nice change, put 2 or 3 teaspoons of dried onions into the mixture before you shake it (see above). 3. In my mixture (same as this recipe but slightly smaller quantities) I use 2 eggs. Both yolks and whites if you want to impress your friends with how much they have risen, 2 yolks and one white if you want them a bit more 'puddingy'. If using the onions use both yolks and eggs - they are too puddingy otherwise. Enjoy.