Roast Beef with Yorkshire Pudding

Roast Beef with Yorkshire Pudding

A Sunday roast is a Kiwi classic and this one’s hard to beat. Featuring tender rolled beef from your local butcher in Blenheim and puffed, golden Yorkshire puddings fresh from the oven, it’s the kind of hearty meal that brings everyone to the table. Pair with seasonal roast veg for a comforting family favourite.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Ingredients

For the Roast Beef:

• 1.2–1.5kg rolled beef roast 

• 1 tbsp olive oil

• 2 tsp flaky sea salt

• 1 tsp cracked black pepper

• 1 tbsp fresh rosemary or thyme 

For the Yorkshire Puddings:

• 1 cup plain flour

• 3 large eggs

• 1 cup milk

• ½ tsp salt

• 2–3 tbsp beef dripping or oil

Method

Prepare the Roast Beef

1. Preheat your oven to 200°C fan bake.

2. Rub the beef with olive oil, salt, pepper, and herbs.

3. Place in a roasting dish and roast for 20 minutes to brown.

4. Reduce oven temp to 160°C and roast for a further 50–60 minutes for medium doneness (or adjust to your liking).

5. Rest the beef, loosely covered with foil, for at least 15–20 minutes before carving to lock in the juices.

Make the Yorkshire Puddings

1. While the beef rests, increase the oven to 220°C fan bake.

2. Whisk together flour, eggs, milk, and salt until smooth. Let the batter sit for 15 minutes.

3. Place a muffin tin in the oven with ½ tsp of dripping or oil in each hole — it needs to be sizzling hot.

4. Carefully pour the batter into the hot tins and bake for 20–25 minutes, or until risen and golden. Don’t open the oven door during baking or they’ll deflate!

Serve and Enjoy

Slice the beef and serve with Yorkshire puddings, roasted kumara, baby carrots, and your favourite gravy. Add a dollop of horseradish cream if you fancy a bit of bite. It’s the kind of meal that makes Sundays feel special no matter the season.