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Roast Beef:
1 pound per person
Dry mustard
Yorkshire Pudding:
1 1/4 cups of milk
4 eggs
Scant 1/2 teaspoon of salt
Freshly milled black pepper
1 1/2 cups of all-purpose flour, sifted
1 tablespoon of beef dripping or vegetable oil to taste
Roast Beef: I think many people underplay how much meat you need. For six people, I wouldn't consider getting under five pounds, which, in other words, is about a pound per person. A roast is a sad prospect without the possibility of leftovers. For a rib, you should add on about two pounds extra here.
For rare meat, you can either cook the beef at 475° F for 15 minutes and then turn it down to 350° F for about 15 minutes per pound--or cook at 425° F throughout for about 15 minutes per pound. I usually do 15 minutes per pound and then add on an extra five minutes, so that those who don't like rare meat have a bit of slightly more cooked beef from the ends. Those who don't like blood don't have to get it; the rest of us gratifyingly do. Use a meat thermometer to determine doneness exactly. The internal temperature for rare beef is 120° F; for medium-rare, it is 125° F-130° F; for medium it is 140° F.
All I do to the beef is massage it with dry mustard powder after I've taken it out of the fridge. I use a knob of dripping for the pan, but you could use whatever fat or oil you have at hand.
Yorkshire Pudding: The oven should be heated to 450° F. Mix the milk, eggs and salt and add pepper, beating all well together. I use my freestanding mixer, the fabulous KitchenAidTM, but any hand-held electric mixer (rotary or balloon whisk) will do. Let these ingredients stand for 15 minutes and then whisk in the flour. Meanwhile, add the dripping to the pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan, you should put the batter and cook for 20 minutes or until well puffed and golden. Bring it, triumphant, to the table.
Excerpted from How to Eat © 2000 by Nigella Lawson
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I love Yorkshire pudding. Decadent and dramatic it is worth the extra effort and can be done in one pan or individual puddings (try a couple of muffin tins) It is even better if you sprinkle in a few of your favourite herbs!
This recipe is from Nigella Bites site. A smaller recipe with instructions of using muffin tins is also available
For more holiday favourites from across the puddle visit the BBCs website.
Little Bonus
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