Roast Beef And Yorkshire Pudding

Satisfy your cold-weather cravings with this delicious roast beef with Yorkshire pudding - its a great British classic.

The ingredient of Roast Beef And Yorkshire Pudding

• 1 8kg coles beef rib eye roast bone in
• 2 tablespoons olive oil
• 1 2kg potatoes peeled quartered
• 1 bunch beetroot trimmed scrubbed
• 6 parsnips peeled halved lengthways
• 6 small carrots peeled halved lengthways
• 6 rosemary sprigs
• gravy to serve
• 300ml milk
• 4 eggs
• 1 1 3 cups plain flour sifted
• 1 4 cup vegetable oil

The Instruction of roast beef and yorkshire pudding

• preheat oven to 200c or 180c fan forced season beef well heat oil in a flameproof roasting pan over high heat cook beef turning for 5 mins or until browned transfer to oven and roast for 25 mins
• arrange the potato beetroot parsnips carrots and rosemary around the beef drizzle with remaining oil roast for 1 hr 15 mins transfer beef to a platter and cover tightly with foil set aside to rest increase oven to 240u00b0c or 220u00b0c fan
• meanwhile to make yorkshire puddings use an electric mixer to whisk milk and eggs in a bowl until pale season stand for 15 mins sift over flour and whisk to combine
• place 1 teaspoon oil in each hole of a 12 hole medium 1 3 cup muffin tin heat in oven for 5 mins until oil is smoking hot remove from oven and fill each hole two thirds full with batter u2013 take care as the batter may spit bake for 15 20 mins or until puffed and golden
• carve beef and serve with the vegetables yorkshire pudding and gravy

Nutritions of Roast Beef And Yorkshire Pudding

calories: 1054 946 calories
calories: 56 grams fat
calories: 18 4 grams saturated fat
calories: 90 8 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 50 2 grams protein
calories: 220 milligrams cholesterol
calories: 283 milligrams sodium
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calories: nutritioninformation