Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
A lovely bone-in prime rib roast makes for an exceptional dinner, but there are many other roasts that make for a perfect Sunday supper without the hefty price tag. When picking out the roast, take a look at the amount of fat present. If you're using a leaner roast (like the petite sirloin) you will end up with little fat in the bottom of your roasting pan with which to make Yorkshire pudding.
Frying a few slices of bacon will give you enough fat to cook your Yorkshires, as well as a well-deserved snack for the cook. A favorite relative of mine (well known for his Yorkshires) uses a few drops of bacon fat for his Yorkshire pudding even when he has enough beef fat. And it has now become the standard operating procedure for me whenever I even think of making Yorkies.
- Active time: 20 minutes
- Total time:1 hour 15 minutes
- 3 pound beef roast (such as petite sirloin)
- Kosher salt and cracked black pepper
- Vegetable oil
- 1 onion, coarsely chopped
- Yorkshire Pudding:
- 4 eggs
- 2 cups milk
- 2 cups all purpose flour
- 1 teaspoon salt
- Beef drippings or bacon fat
Preheat oven to 350°F. Season roast with salt and pepper, and scatter chopped onion in bottom of roasting dish. Heat a large skillet over high heat with vegetable oil until just smoking. Sear roast on all sides until a brown crust forms, about 4 minutes per side. Place roast on chopped onions and place in oven and cook until desire temperature is reached (125°F for medium rare). Raise oven temperature to 400°F.
Once roast is out of the oven and resting, beat eggs and milk together. Mix flour and salt and beat into egg mixture until a loose batter forms. Pour 1 tablespoon fat (beef dripping or bacon fat) into each muffin section of muffin tin. Place muffin tin in oven and heat for 10 minutes; remove from oven and divide batter equally between each muffin section, return pan to oven and bake until Yorkshires are puffed and brown, about 8 minutes. Serve sliced roast immediately with Yorkshire pudding, gravy and red wine.