Sunday Roast Beef with Horseradish Pan Sauce and Yorkshire Puddings

How to Make Sunday Roast Beef with Horseradish Pan Sauce and Yorkshire Puddings

1. 1

   Step 1: Season and roast the beef

   Preheat the oven to 425°F (220°C). Pat the roast dry, rub all over with olive oil and generously season with the sea salt and freshly ground black pepper. Place the roast on a rack in a roasting tray and roast at 425°F (220°C) for 20 minutes, then reduce the oven to 325°F (160°C) and continue roasting until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare (about 45–60 more minutes depending on size). Remove the roast, tent loosely with foil and let it rest 15–20 minutes before carving.

   For this step

   • 3 lbBeef roast (rib or sirloin)
   • 2 tspSea salt and freshly ground black pepper
   • 2 tbspOlive oil
   
2. 2

   Step 2: Make Yorkshire pudding batter and rest

   While the roast is in the oven, whisk together the all-purpose flour, large eggs and whole milk until smooth and free of lumps; season lightly with a pinch from the salt-and-pepper mix if desired. Cover and let the batter rest at room temperature for at least 20–30 minutes — this helps the puddings puff and become tender inside.

   For this step

   • 1 cupAll-purpose flour
   • 3 largeLarge eggs
   • 1 cupWhole milk
   
3. 3

   Step 3: Heat tins and bake the Yorkshire puddings

   Increase oven temperature to 425°F (220°C) with a 12-cup muffin tin or 6 large pudding tins inside so the tins get very hot. Add about 1/2 teaspoon of vegetable oil to each cup (or 1 tablespoon for large tins) and return the tin to the oven until the oil is smoking hot, about 5 minutes. Quickly pour batter into the hot oil-filled cups and bake 18–25 minutes, until well risen, deep golden and crisp; do not open the oven while they rise.

   For this step

   • 3 tbspVegetable oil (for pudding tins)
   
4. 4

   Step 4: Make horseradish pan sauce

   While the puddings bake and the roast rests, drain most of the fat from the roasting tray (leave any browned bits), put the tray on the stovetop over medium heat and pour in the beef stock to deglaze, scraping up browned bits with a wooden spoon. Simmer until reduced by about a third, then whisk in the prepared horseradish and unsalted butter a little at a time until the sauce is smooth and glossy; season to taste with salt and pepper.

   For this step

   • 1 cupLow-sodium beef stock
   • 3 tbspPrepared horseradish
   • 2 tbspUnsalted butter
   
5. 5

   Step 5: Carve and plate

   Carve the rested roast thinly against the grain and arrange on a warmed platter. Serve with piping-hot Yorkshire puddings and spoon the horseradish pan sauce over the beef or pass it at the table for guests to add as desired.
   
6. 6

   Step 6: Finish and serving tips

   For the best texture, serve Yorkshire puddings immediately; they can be reheated briefly in a hot oven to crisp up if needed. Leftover beef makes excellent sandwiches — reserve any remaining sauce separately to warm gently and avoid over-reducing.
   

1. Preheat the oven to 425°F (220°C). Pat the roast dry, rub all over with olive oil and generously season with the sea salt and freshly ground black pepper. Place the roast on a rack in a roasting tray and roast at 425°F (220°C) for 20 minutes, then reduce the oven to 325°F (160°C) and continue roasting until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare (about 45–60 more minutes depending on size). Remove the roast, tent loosely with foil and let it rest 15–20 minutes before carving.
2. While the roast is in the oven, whisk together the all-purpose flour, large eggs and whole milk until smooth and free of lumps; season lightly with a pinch from the salt-and-pepper mix if desired. Cover and let the batter rest at room temperature for at least 20–30 minutes — this helps the puddings puff and become tender inside.
3. Increase oven temperature to 425°F (220°C) with a 12-cup muffin tin or 6 large pudding tins inside so the tins get very hot. Add about 1/2 teaspoon of vegetable oil to each cup (or 1 tablespoon for large tins) and return the tin to the oven until the oil is smoking hot, about 5 minutes. Quickly pour batter into the hot oil-filled cups and bake 18–25 minutes, until well risen, deep golden and crisp; do not open the oven while they rise.
4. While the puddings bake and the roast rests, drain most of the fat from the roasting tray (leave any browned bits), put the tray on the stovetop over medium heat and pour in the beef stock to deglaze, scraping up browned bits with a wooden spoon. Simmer until reduced by about a third, then whisk in the prepared horseradish and unsalted butter a little at a time until the sauce is smooth and glossy; season to taste with salt and pepper.
5. Carve the rested roast thinly against the grain and arrange on a warmed platter. Serve with piping-hot Yorkshire puddings and spoon the horseradish pan sauce over the beef or pass it at the table for guests to add as desired.
6. For the best texture, serve Yorkshire puddings immediately; they can be reheated briefly in a hot oven to crisp up if needed. Leftover beef makes excellent sandwiches — reserve any remaining sauce separately to warm gently and avoid over-reducing.