Roast Beef with Mustard Yorkshire Puddings
6
peopleServes
15
minutesPreparation Time
1
hours OvenCooking Time
Ingredients
- 4 tsp KEEN'S Mustard Powder
- 2 1/2 cups plain flour
- 6 eggs
- 2 tbsp fresh chives, chopped
- 1 cup (250 mL) milk
- 1 2/5 kg beef roast
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1/3 cup (80 mL) olive oil
- To Serve
- gravy
- steamed Brussel sprouts
Directions
- Whisk together 2 tsp KEEN’S Mustard Powder, flour, eggs, chives and milk. Allow batter to rest for 10 minutes.
- Sprinkle the beef fillet to taste with McCormick Sea Salt and Black Pepper, then rub with remaining 2 tsp of KEEN’S Mustard Powder and 1 tbsp of olive oil.
- Place beef in a medium (180°C fan forced) oven for 50 - 60 minutes or until cooked to your liking remove and let rest while cooking puddings. Increase oven temperature to 230°C fan forced.
- Divide remaining oil between 6 standard muffin pan holes and place in hot oven for 10 minutes or until oil is smoking. Carefully fill muffin cups ½ way up with batter and return to oven for a further 15 - 20 minutes or until puffed and golden brown.
- Serve sliced beef with Yorkshire puddings filled with gravy and steamed brussels sprouts.
Recipe Tip
Add 2 tsp of KEEN’S Mustard Powder to your gravy mix for an extra flavour hit.
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