Roast beef with Yorkshire pudding

Ingredients for 6 servings:

• 125 ml milk
• 4 eggs
• 250 g flour
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 tbsp lard
• 1 pinch of white pepper
• 1.2 kg roast beef
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp sherry, dry
• ½ tsp peppercorns, green, crushed
• 4 tbsp oil
• 1 tsp salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

In England, Yorkshire Pudding is the accompaniment to roast beef

Bring the milk to a boil and let it cool again. Whisk the eggs, sift the flour over the mixture, then beat it vigorously into the eggs, gradually whisking in the milk. Season the batter with 1 pinch of salt, 1 pinch of white pepper, and 1 pinch of nutmeg. Cover and let it rest in the refrigerator for 1 hour. Wash and dry the roast beef. Cut diamond-shaped slashes into the fat layer with a sharp knife, taking care not to damage the meat fibers underneath. These slashes allow the fat to escape during cooking and drip onto the pudding. Mix the black pepper with the Worcestershire sauce, sherry, crushed green peppercorns, and oil. Rub the meat with this mixture, then cover and let it marinate in a bowl for 30 minutes, turning frequently. Preheat the oven to 250°C. Brush the roasting rack with oil and rinse the oven tray with water. Pat the roast beef dry and rub with 1 teaspoon of salt. Place the meat on the roasting rack on the middle shelf of the oven and place the roasting tray on the bottom shelf. Roast the meat for 15 minutes. Meanwhile, stir the pudding mixture thoroughly again. Heat the lard and mix it with the drained meat juices in the roasting tray. Pour the pudding mixture into the roasting tray and level it off. Place the Yorkshire pudding back on the bottom shelf and bake the Yorkshire pudding under the roast beef. After 10 minutes, reduce the temperature to 200°C and cook for another 15 minutes. Let the roast beef rest on a preheated plate in the switched-off oven for 10 minutes to allow the meat juices to redistribute. Cut the Yorkshire pudding into strips and the roast beef into thin slices, arrange on plates and serve. Serve with herb butter and grilled tomatoes. Tip: It’s best to use a meat thermometer when roasting roast beef. At 45°C, the meat is still rare inside, and at 60°C, it’s already pink.