Best 6 Individual Yorkshire Puddings With Rare Roast Beef Recipes

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Indulge in a delightful culinary journey with our individual Yorkshire puddings, a quintessential British dish that elevates any roast dinner to new heights. These Yorkshire puddings are not just sidekicks; they are the stars of the show, boasting a golden-brown crisp exterior and a light, airy interior that will leave you craving for more. Perfectly paired with tender rare roast beef, they create a harmonious symphony of flavors and textures that will tantalize your taste buds. But that's not all; this article also features an array of delectable recipes that will turn your kitchen into a culinary haven. From mouthwatering garlic butter mushrooms to creamy horseradish sauce, each recipe complements the Yorkshire puddings and rare roast beef, creating a feast fit for royalty. So, prepare your taste buds for an unforgettable culinary experience, as we take you on a journey through the heart of British cuisine.

Here are our top 6 tried and tested recipes!

MINI YORKSHIRE PUDDING WITH ROAST BEEF



Mini Yorkshire Pudding with Roast Beef image

Provided by Danny Boome

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, at room temperature
2 cups milk, at room temperature
2 tablespoons unsalted butter, melted, plus more for greasing
1/2 pound thinly sliced roast beef
1/4 cup prepared horseradish
Chives, cut 1-inch long for garnish

Steps:

  • Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
  • Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.
  • Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately.

MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS



Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions image

This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.

Provided by Valerie Bertinelli

Categories     appetizer

Time 45m

Yield 24 Yorkshire pudding bites

Number Of Ingredients 10

Vegetable oil
3/4 cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 yellow onion, thinly sliced
1/4 teaspoon granulated sugar
8 ounces thinly sliced roast beef
2 tablespoons prepared horseradish sauce
1 tablespoon chopped fresh chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
  • Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
  • Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
  • Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
  • Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.

ROAST BEEF YORKIES



Roast beef Yorkies image

A cheat's canapé that uses pastrami and mini Yorkshire puddings topped with fiery horseradish and mustard

Provided by Sarah Cook

Categories     Buffet, Snack

Time 25m

Yield Makes 12

Number Of Ingredients 6

12 ready-made Yorkshire puddings
2 tbsp creamed horseradish
2 tbsp wholegrain mustard
2 tbsp crème fraîche or soured cream
12 slices pastrami or leftover roast beef
½ small pack chives , snipped (or 2 tbsp crispy onions from a tub)

Steps:

  • Cook your Yorkshire puddings following pack instructions. Meanwhile, mix the horseradish, mustard and crème fraîche or soured cream together.
  • Fold a slice of pastrami or roast beef into each pudding, top with a dollop of the mustardy cream, then scatter with chives or crispy onions and serve.

Nutrition Facts : Calories 113 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH MUSTARD DRESSING



Spiced Roast Beef in Mini Yorkshire Puddings with Mustard Dressing image

Categories     Beef     Mustard     Roast     Winter     Bon Appétit

Yield Makes about 48

Number Of Ingredients 10

For beef
1 teaspoon ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon olive oil
1 1 1/4-pound piece beef tenderloin
For dressing
1/4 cup chopped drained oil-packed sun-dried tomatoes plus 2 tablespoons oil reserved from jar
1/4 cup coarse-grained mustard
Mini Yorkshire Puddings

Steps:

  • Make beef:
  • Mix pepper, coriander and allspice in bowl. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt. Place beef on baking sheet. Let stand 2 hours at room temperature.
  • Preheat oven to 425°F. Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes. Remove from oven. Let beef stand at least 30 minutes.
  • Make dressing:
  • Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.)
  • Thinly slice beef. Cut slices into 2 1/2 x 1 1/2-inch strips. Roll strips into cylinders. Using finger, push down center of each pudding, creating hole. Spoon about 1/4 teaspoon dressing into each. Push beef cylinder into hole. Spoon 1/4 teaspoon dressing into center of beef. Arrange puddings on platter and serve.

ROAST BEEF AND YORKSHIRE PUDDING



Roast Beef and Yorkshire Pudding image

This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

Provided by Jan Laskey

Categories     100+ Everyday Cooking Recipes

Time 2h

Yield 4

Number Of Ingredients 8

2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  • Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  • In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g

BEEF RIB ROAST WITH YORKSHIRE PUDDING



Beef Rib Roast with Yorkshire Pudding image

Here's a show-stopping dinner you can serve at your next holiday. This beef roast only takes 20 minutes of hands-on prep before you whisk it into the oven - giving you plenty of time to prepare sides. Serving the roast with the classic English "pudding" is an easy way to make this dinner extra special.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 8

1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil, if necessary
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
  • For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
  • While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

Tips:

  • Use plain flour for a lighter batter.
  • Beat the eggs and milk together thoroughly before adding them to the flour.
  • Do not over-mix the batter, as this will make the puddings tough.
  • Heat the fat in the muffin tins until it is very hot before adding the batter.
  • Bake the puddings in a hot oven until they are golden brown and risen.
  • Serve the puddings immediately with your favorite roast beef and gravy.

Conclusion:

Individual Yorkshire puddings are a delicious and easy-to-make side dish that is perfect for any roast beef dinner. With a few simple tips, you can make perfect Yorkshire puddings every time. So next time you're looking for a special side dish, give these individual Yorkshire puddings a try.

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