Free Recipe Friday: Giant Yorkshire pudding with pan-roasted rump steak and gravy
Sometimes, not too often, I just want some real traditional cooking put in front of me!
My husband could eat this sort of food on the daily, so he obviously rejoices!
My grandmother always maintained you couldn’t whisk the pudding mix too much. She also made it the day before and put it in the fridge overnight to ensure the mix had a lot of air in!
For the Yorkshire pudding:
4 tbsp Rice bran oil
300 g Self-raising flour
½ tsp Salt
¼ tsp Black pepper
200 ml Whole milk
½ cup Water
For the steak:
600 g Rump steak
Rice bran oil for frying
Salt and pepper to taste
For the vegetables:
2 Carrot, sliced
1 head Broccoli, cut into florets
For the gravy:
1 Beef stock cube
1½ cup Vegetable water
1 tbsp Cornflour
Salt and pepper to taste
Pre-heat the oven to 220°C. Add the oil for the Yorkshire pudding to an oven dish and place on the top rack in the oven.
For the Yorkshire pudding, sift the flour into a large mixing bowl and season with salt and pepper. Make a well in the centre of the flour. Break the eggs into the well and begin to whisk them, using a hand-held or electric whisk. Incorporate the flour from the sides slowly to prevent lumps forming. When the mixture becomes firm, start adding all the milk and water gradually, whisking constantly. Set aside in the fridge until the oven pan is heated.
Remove the pre-heated pan with the oil from the oven (or carefully slide out the top oven rack partially). The oil should be smoking hot at this point and you will need to work quickly to prevent it from cooling. Pour the batter evenly into the oven tray. Place high up in the oven and cook pudding for 20-25 minutes or until golden brown, crisp and puffed up. The cooking time will depend on your oven, as well as the size of your oven pan, so keep a close eye on it from 15 minutes onwards. Use a skewer or toothpick to check if it’s cooked – the skewer will come out clean when it’s done.
Cook the steak while the Yorkshire pudding is in the oven. Heat an oven-proof frying pan to a medium-high heat on the stove top. Rub the steak with a little oil and season generously with sea salt and coarsely ground pepper. Once the pan is very hot, add the beef and sear for 2 minutes on each side. Cover pan loosely with foil, pop in the bottom of the oven and cook for 10 minutes for medium rare or longer for more well done.
Bring a small pot of water to the boil while cutting the carrot into half-moon shapes and the broccoli into florets. Once the water is boiling, add veg to the pot and cook for 2-3 minutes. Reserve some cooking water before draining the vegetables. Cover with a lid to keep warm.
Once the steak is cooked, remove from the oven and the pan and rest under tinfoil for 5 minutes while making the gravy. Place the pan back on the stove top and bring to a medium heat. Crumble in stock cube and 1 cup of vegetable water and simmer for 3-4 minutes. Add cornflour to a further ½ cup of vegetable water and mix into a paste. Add to the gravy and allow to thicken for 1-2 minutes. Incorporate the juices from the resting steak to give the gravy extra flavour. Taste and season, adding more vegetable water if needed.
To serve, remove Yorkshire pudding from the oven and slide onto a large board (or serve straight from the oven pan). Slice the steak into thin pieces and load into the middle along with veges. Drizzle the gravy over it all just before serving and tuck in.