Recipes Main Courses Beef and Veal Strip Loin Roast with Yorkshire Pudding

Strip Loin Roast with Yorkshire Pudding

Strip Loin Roast with Yorkshire Pudding is rated 4.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 105 minutes
Servings: 6

A classic Sunday dinner in England, roast beef with Yorkshire pudding makes an impressive meal for a festive gathering. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.

Ingredients:

For the Yorkshire pudding:

  • 2 cups milk
  • 6 whole eggs
  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 tsp. kosher salt
  •  
  • 1 boneless New York strip loin, about 4 1/2 lb., tied
  • Kosher salt and freshly ground pepper, to taste
  • 6 to 8 fresh rosemary sprigs, each 3 to 4 inches long
  • 1/4 to 1/2 cup vegetable oil

Directions:

To make the Yorkshire pudding batter, in a blender, combine the milk, whole eggs and egg whites and blend on high speed for 1 minute. Add the flour and salt and blend for 30 seconds, scraping down the sides of the blender as needed. Cover the batter with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Generously season the strip loin with salt and pepper. Carefully tuck the rosemary sprigs underneath the twine. Place the roast on a wire rack set over a roasting pan and let stand at room temperature for 1 hour.

Preheat an oven to 450°F.

Transfer the pan to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, 50 minutes to 1 1/4 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.

Increase the oven temperature to 425ºF.

Remove the rack from the roasting pan. Add enough vegetable oil to the drippings in the pan to form a thin layer. Return the pan to the oven for 5 minutes to heat the oil. Carefully remove the pan from the oven and pour the pudding batter into the pan. Bake until the pudding has risen and is golden brown, about 30 minutes. Don’t open the oven door during baking as this will cause the pudding to deflate.

Just before the pudding is ready, carve the roast and arrange on a warmed platter. Serve the pudding immediately with the roast. Serves 6 to 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Perfect, needs gravy though Made this dish for the second Christmas in a row! We love the pudding-but we needed gravy-not enough drippings for both!
Date published: 2015-12-26
Rated 4 out of 5 by from Not Really Christmas Food but... Actually, my family is English and we traditionally eat goose for Christmas dinner; not roast beef, which is traditional Sunday dinner fare. However, a good roast beef and Yorkshire Pud is not to be sneezed at, at least our cuisine is getting a nod, which usually does not happen. These are good recipes for both dishes. Of course, gravy must be made for the meat and pud as well. I grew up on Roast beef and Yorkshire Pud every Sunday; we also like Brussels sprouts with it. Don't open the oven door when baking the Pud, that is one secret. Let it stand for one hour in a cool place (before putting it into the oven) is another.
Date published: 2012-11-28
Rated 5 out of 5 by from Elegant but Easy Holiday Meal I made this meal for Christmas and it was a huge hit. My guest kept saying that this was the best meal he'd ever had and he's too honest (especially when it comes to food) to have been just trying to flatter me! I did substitute a beef tenderloin for the strip roast as my butcher seemed unfamiliar with that type of roast. The tenderloin was also quicker to roast but beware, it did not produce the drippings need for the pudding but I just used extra oil.
Date published: 2012-01-02
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