Pepper Crusted Beef with Yorkshire Puddings

After an active, knackering, but highly rewarding
week in Wales with the kids eating carb laden food I was ready for some good old home cooking. I was also suffering cooking withdrawal and wanted to cook a roast dinner.

After being inspired by my new favourite cookbook I cooked crushed new potatoes with garlic and rosemary from the book. I served it with beef with black pepper and mustard crust, stuffing, sprouts and possibly the best Yorkshire puds I have ever made! I have to admit it is one of the best roast dinners I’ve made, plus to make things even better there is some beef left for lunch tomorrow. The size of the puds made it difficult to take a good photo. The secret behind the puds….I think it is the Mellow Yellow rapeseed oil I have started using. It’s fantastic and great for cooking at high heat.

Yorkshire puddings
Serves 4

50g plain flour
1 egg
140ml milk

1) Sift flour into bowl and crack egg into well in the middle. Gradually whisk in milk then season. Put in fridge for about an hour.

2) Pour oil into Yorkshire pud tin so it just covers the base. Place in oven for 5 min at 200oc to heat oil. Take tin out of oven and carefully pour batter in so 2/3 full. Bake for 15/20 min.

Pepper crusted beef

1 bulb of garlic
1 tbsp black peppercorns,
1 tbsp thyme
1 tsp wholegrain mustard
hunk of beef (I used 1kg rolled sirloin)

1) Roast bulb of garlic in oven for 30 min at 200oc.

2) Break down peppercorns with pestle and mortar. Squeeze in roasted garlic and mix in thyme and mustard to form a paste

3) Massage paste into top of beef. Cook beef at 240oc for 20 then at 190oc for 40 min (medium) for every kg. Rest for 40 min.

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