Experience a quintessential British Sunday dinner with a recipe curated by none other than Darren McGrady, a former royal chef with culinary expertise steeped in tradition. This classic roast beef and Yorkshire pudding meal is not only a nod to the hearty feasts prepared within the walls of the palace, but also a tribute to the comforting gatherings around the family table. Let's bring a touch of regality to your dining experience.
Ingredients:
For the Roast Beef:
- 1 boneless rib eye roast (allow about 1 pound per person)
- Darren McGrady's Buckingham seasoning (or your choice of beef seasoning)
- Vegetable oil, for searing
For the Yorkshire Pudding:
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup milk
- Pinch of salt
For the Sides:
- Roast potatoes
- Carrots
- Cabbage
- Peas or Brussels sprouts
- Horseradish sauce (for serving)
Equipment:
- Roasting pan
- Mixing bowl
- Whisk
- Yorkshire pudding tin or muffin tin
Instructions:
For the Roast Beef:
1. Preheat your oven to 450°F (230°C).
2. Evenly sprinkle Buckingham seasoning over the rib eye roast and gently pat it down into the meat.
3. In a roasting pan, heat a splash of vegetable oil on medium-high heat on the stovetop.
4. Sear the roast in the pan, browning it on all sides.
5. Once seared, place the roasting pan in the preheated oven and cook for 30 minutes.
6. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue cooking until the roast beef reaches your desired level of doneness (typically about 15-20 minutes per pound for medium-rare).
7. Remove the roast from the oven and let it rest before carving.
For the Yorkshire Pudding:
1. In a mixing bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth; let the batter sit for at least 30 minutes.
2. Preheat your Yorkshire pudding tin or muffin tin in the oven with a small amount of oil in each section.
3. Once hot, pour the batter into the tin and bake at 425°F (220°C) for about 20-25 minutes or until puffed and golden brown.
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Prep Time: 15 minutes
Cook Time: Varies depending on the size of the roast (approx. 1 hour 30 minutes for a 3-pound roast)
Total Time: 1 hour 45 minutes + resting time for the roast
Servings: Varies depending on the size of the roast (approx. 3 servings per pound)
Cooking Tips:
- Allow the roast to come to room temperature before seasoning and searing.
- Rest the roast beef for at least 15 minutes before carving to ensure the juices redistribute.
- The Yorkshire pudding batter must be cold, and the tin must be hot to ensure a good rise.
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This recipe is brought to you with the expertise of Chef Darren McGrady, who served as a personal chef to the Royal Family. Discover more of his culinary secrets and stories by visiting his YouTube channel at https://www.youtube.com/@Darren_McGrady
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