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   DIR Return to: Beef!!
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       #Post#: 302--------------------------------------------------
       Roast Beef & Yorkshire Pudding!!
   DIR By: Hummingbird
       Date: August 17, 2012, 7:23 pm
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       Roast beef and Yorkshire puddings
       .25kg boned rolled sirloin
       60g dripping, melted
       1½ tablespoons chopped fresh tarragon
       2 teaspoons seeded mustard
       2 cloves garlic, crushed
       1 ½ tablespoons plain flour
       375ml (1½ cups) beef stock
       2 tablespoons dry red wine
       3 teaspoons Worcestershire sauce
       Yorkshire puddings
       150g (1 cup) plain flour
       2 eggs, lightly beaten
       125ml (½ cup) milk
       60ml (¼ cup) water
       METHOD
       Place beef on wire rack in baking dish, brush all over with
       dripping; bake at 180°C for 1 hour. Spread beef with combined
       tarragon, mustard and garlic, bake further 15 minutes or until
       beef is done as desired. Remove beef from pan, keep warm.
       Reserve 2 tablespoons pan juices for Yorkshire puddings.
       To make gravy, drain remainder of pan juices, reserving another
       2 tablespoons juices in pan. Stir flour into pan, cook,
       stirring, until lightly browned. Remove from heat, gradually
       stir in stock, wine, sauce and any juices that come from beef
       while standing. Stir over heat until mixture boils and thickens;
       strain. Serve sliced beef with gravy and Yorkshire puddings.
       Yorkshire puddings: Sift flour into bowl, make well in centre,
       gradually stir in combined eggs, milk and water; beat well for 2
       minutes, stand 30 minutes. Pour ½ teaspoon of reserved pan
       juices into each hole of 12 hole (1/3 cup capacity) muffin pan.
       Place pan at 220°C for about 5 minutes or until juices are
       bubbling. Spoon mixture quickly into prepared pan, bake at 220°C
       for about 10 minutes or until puddings are well risen and
       lightly browned. Serve immediately.
       Serves 6.
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