Roast Beef with Yorkshire pudding (Revised)

It's been so long since I've posted here.  It takes me such effort to photograph and get it on the blog...sometimes I just don't make the time.  Here is one of my new favorite dinners to prepare for my family.  It's one of those cuts of meat that we can afford and better still, it goes for a few meals.

Roasting Beef

Mushroom gravy

Yorkshire pudding batter

Pouring into the roasting pan

Indescribably delicious

Rare roast beef and Yorkshire pudding

No gravy

GRAVY!!  

Here are the important details.  You should buy a top round beef oven roast.  (do not buy bottom round or chuck...those are better braised or pot roasted)

I cooked my 3 pound roast at 350 degrees until my meat thermometer registered about 130 degrees (about 1 1/2 hours...but keep a close eye on it!)....make sure if you want rare meat you don't go any higher than that.  Also, the rarer the meat, the more tender it is.  I happened to have some apple-cured bacon on hand which I draped over the top of my roast as it baked.  (about 5 slices) This added to the flavor and the drippings in the end.
 -When your roast is cooked to desired temperature, remove from pan to rest on cutting board.  If you are making gravy, pour dark drippings (about 1-4 Tablespoons) from the roasting pan into a medium saucepan and reserve.

Yorkshire Pudding
(Turn oven temperature up to 450 degrees)


3 Tablespoons butter, divided into the muffin pan cups (about 1/4 T. in each)
4 eggs
2 cups flour
2 cups milk
3/4 teaspoons salt

-Place 1/4 Tablespoon butter in each well of a muffin pan. Heat in preheated oven until melted and very hot.
-Mix flour and salt in a large mixing bowl until well-combined.
-In a medium mixing bowl, beat eggs.
-Make a well in center of flour, add eggs, mix.
-Add milk to flour/egg mixture, mix until smooth.
-Fill each well of muffin pan and return to the oven.
-Bake for 20 minutes.
Serve with Roast beef and gravy.  Oh SO delicious!!

(Make your gravy while the pudding bakes)
 Gravy


4 Tablespoons drippings from roast or 4 Tablespoons butter
1/4 cup flour
1/2 cup sliced fresh mushrooms
2 cups beef broth ( 1/2 cup of that can be red wine...I used Merlot and it was amazing)

-Saute' mushrooms in butter/drippings on medium heat for a few minutes.
-Sprinkle flour on top evenly, and cook for one minute.
-Pour broth/wine in gradually, mixing to keep smooth.
-Season with salt and pepper to taste, simmer for 10 more minutes.