• Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 80 minutes
    • British

    Roast Beef with Herby Mustard Yorkshire Puddings

    Recipe Information

    Ingredients
    Print page
    Beef: 30 Day Aged Specially Selected Beef Roasting joint - approx 1 kg 2 tbsp Olive oil 1 sprig Rosemary 1 tsp salt 1 tsp pep Herby Mustard Yorkshire Puddings: 3 Eggs 150g The Pantry Plain Flour 240ml Milk 2 tbsp Bramwells English Mustard 1 tsp Salt 2 tbsp freshly chopped herbs (such as parsley, thyme or rosemary) 4 tsp Oil
    Method

    Pre-heat the oven to 200C/400F/Gas Mark 6.

    Rub the oil onto the beef and then sprinkle over the salt, pepper and rosemary and roast the beef for about 60 minutes, for a medium cooked joint.

    While the beef is resting heat the oven to 220C/200F/Gas Mark 7.

    Crack the eggs into a bowl and beat them with the flour until smooth and then gradually add the milk.

    Stir the chopped herbs and salt through the batter and leave to rest while you heat the oil.

    Pour the oil evenly into a 12 hole muffin tin and place in the oven for 5-10 minutes until it is really hot.

    Pour the batter evenly (and carefully!) into the hot oil and bake for 20 minutes, don't open the oven door while they are cooking.

    Serve with roast beef and fresh vegetables.

    Customer Reviews