Classic British Roast Beef and Yorkshire Pudding | PEKIS Recipes

Ingredients

• Beef joint (ribeye, sirloin, or rump) 1.5 kg (3.3 lb)
• Olive oil 30 ml (2 tbsp)
• Sea salt 5 g (1 tsp)
• Black pepper 2 g (½ tsp)
• Fresh rosemary 10 g (2 tbsp, chopped)
• Garlic cloves, minced 4
• Dijon mustard 15 ml (1 tbsp)
• All-purpose flour 150 g (1 cup)
• Eggs 3 large
• Whole milk 200 ml (¾ cup + 1 tbsp)
• Water 50 ml (3 tbsp)
• Salt 3 g (½ tsp)
• Beef drippings or vegetable oil 30 ml (2 tbsp)
• Beef stock 500 ml (2 cups)
• Cornstarch 10 g (1 tbsp)
• Unsalted butter 20 g (1½ tbsp)
• Red wine (optional) 60 ml (¼ cup)