Yorkshire Pudding with Roast Beef

Instructions

1. Prepare the Yorkshire pudding batter
   In a large bowl, whisk together the eggs, flour, milk, water, and salt until completely smooth with no lumps. Allow the batter to rest at room temperature for at least 30 minutes, or ideally in the refrigerator for up to 12 hours.
2. Prepare the beef roast
   Preheat the oven to 220°C (425°F). Place the beef roast on a rack in a roasting tray. Rub the beef all over with olive oil, then season generously with salt, pepper, rosemary, thyme, and garlic. Place the onions and carrots around the beef in the roasting tray.
3. Roast the beef
   Place the beef in the preheated oven and roast for 15 minutes at the high temperature to sear the outside. Then reduce the heat to 180°C (350°F) and continue roasting for approximately 1 hour 30 minutes for medium-rare, or adjust the time according to your preferred doneness (about 15 minutes per 500g/1lb for medium-rare).
4. Rest the beef
   Once the beef has reached your desired doneness, remove it from the oven, cover loosely with foil, and let it rest for at least 30 minutes. Do not turn off the oven as you'll need it for the Yorkshire puddings.
5. Prepare the Yorkshire pudding pans
   Increase the oven temperature to 220°C (425°F). Add ½ tablespoon of beef dripping or oil to each cup of a 12-hole muffin tin. Place the tin in the oven for 10 minutes until the fat is smoking hot.
6. Bake the Yorkshire puddings
   Give the rested batter a quick whisk, then carefully and quickly pour the batter into the hot muffin tin, filling each cup about two-thirds full. Immediately return to the oven and bake for 20-25 minutes until the puddings have risen dramatically and are golden brown and crispy. Do not open the oven door during the first 15 minutes of cooking.
7. Carve the beef
   While the Yorkshire puddings are baking, carve the rested beef into thin slices across the grain.
8. Serve the meal
   Arrange the carved beef on warmed plates and serve immediately with the freshly baked Yorkshire puddings. Add the roasted vegetables and traditional accompaniments like horseradish sauce, gravy, and roast potatoes if desired.