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Classic Roast Beef with Yorkshire Pudding

This beloved British classic is a labour of love that will appeal to diners looking for a hearty, comforting meal. 
Tender roast beef served with fluffy Yorkshire puddings and topped with a rich gravy – a perfect candidate for your Sunday roast menu.

Classic Roast Beef with Yorkshire Pudding – Recipe
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What you need

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Roast

    • Heat oil in a large baking dish on the stovetop over high heat. Season beef blade with salt and pepper, and cook in baking dish for 10 minutes.
    • Rub wholegrain mustard all over beef blade, transfer to a combi oven, and cook until it reaches an internal temperature of 75°C.

  3. Yorkshire Puddings

    • Whisk eggs in a large bowl. Add flour and mix until batter is smooth.
    • Whisk in milk until fully combined. Transfer batter to a jug.
    • Divide lard between two muffin trays. Place trays in a combi oven and heat for 10 minutes at 200°C.
    • Remove trays from oven and work quickly to fill the muffin cups with batter.
    • Return trays to oven and bake for 20 minutes until the Yorkshire puddings rise and are cooked golden brown.

  4. Gravy

    • Bring water to a boil in a saucepan. Whisk in KNORR Rich Brown Gravy until smooth and thickened. Keep warm.

  5. To Serve

    • Once beef is cooked, remove from oven and allow to rest. Then, slice and divide between serving plates.
    • Spoon over gravy and serve with Yorkshire puddings and a side of steamed vegetables.