Gordon Ramsays Last Supper Roast Beef And Yorkshire Pudding Recipe Cook The Book

GORDON RAMSAY'S LAST SUPPER, ROAST BEEF AND YORKSHIRE PUDDING RECIPE | COOK THE BOOK

Steps:

• Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.
• Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.
• When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil--or hot from the roasting pan--into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.
• Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don't open oven door until end or they might collapse.
• To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.
• Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
• Preheat the oven to 220C/425F/Gas 7.
• Put the joint of beef into a shallow baking tray or tin.
• Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
• Melt half of the beef dripping and pour over the meat and seasoning.
• Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
• When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
• Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
• Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
• Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
• To make the Yorkshire Pudding Mixture (Batter):.
• Sift the flour into a large bowl.
• and add the beaten eggs into the centre of the heap of flour.
• Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
• Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
• Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
• Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
• Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.

GORDON RAMSAY'S YORKSHIRE PUDDING

Steps:

• In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
• Preheat oven to 425°F.
• Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
• As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
• Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.