---
title: Roast Beef with Yorkshire Pudding
servings: 6
prep time: 25 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/roast-beef-yorkshire-pudding
---

Gather @beef sirloin{1.6%kg}, @all-purpose flour{140%g}, @egg{3}, @whole milk{200%ml}, @vegetable oil{4%tbsp} and @all-purpose flour{1%tbsp}.

Rub the beef with @olive oil{2%tbsp} and pepper; roast at 220°C/425°F for 20 minutes, then lower to 180°C/350°F and continue to your desired doneness. ~{80%minutes}

Meanwhile, parboil the @potato{800%g} and @carrot{4} chunks 8 minutes, drain, rough up the edges, and roast in the hot fat around the beef until deeply golden. ~{45%minutes}

Whisk the Yorkshire pudding flour, eggs, milk and a pinch of salt into a smooth batter; let it rest at room temperature.

Rest the roasted beef under foil for 20 minutes before carving. ~{20%minutes}

While the beef rests, heat oil in a muffin tin in a very hot oven until smoking, pour in the batter, and bake undisturbed until dramatically puffed and golden. ~{20%minutes}

Simmer the @beef stock{300%ml} with the browned bits from the roasting tin and the extra flour to thicken into a gravy.

Carve the beef thinly and serve with the potatoes, carrots, Yorkshire puddings and gravy.