Cook the Book: Gordon Ramsay's Last Supper, Roast Beef and Yorkshire Pudding

Name: Cook the Book: Gordon Ramsay's Last Supper, Roast Beef and Yorkshire Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 liters cups beef stock; 4 servings Freshly ground black pepper; 1 kilograms 3/4 to 3 1/3 pounds beef, on the bone; 4 eggs, beaten; 4 garlic cloves, unpeeled; 300 milliliters 1/4 cups milk; 30 milliliters tablespoons olive oil; 225 grams cup plain flour; 4 plum tomatoes, halved; 2 red onions, peeled and sliced; 1 bottles red wine (about 1/2 cups, or 350 ml); 1 teaspoons sea salt, pIus more for seasoning beef; 3 sprigs thyme; 60 milliliters About 4 tablespoons vegetable oil (or beef drippings), for cooking

Cook the Book: Gordon Ramsay's Last Supper, Roast Beef and Yorkshire Pudding might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 79g of protein, 74g of fat, and a total of 1285 calories. Head to the store and pick up sea salt, wine, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side.

Ingredients you will need

Salt And Pepper

Olive Oil

Beef

Equipment you will use

Roasting Pan

Oven

Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.

Equipment you will use

Oven

Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the eggs and half the milk; beat until smooth.

Ingredients you will need

Egg

Milk

Mix in remaining milk; let batter rest.

Ingredients you will need

Milk

When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil--or hot from the roasting pan--into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.

Ingredients you will need

Vegetable Oil

Gravy

Beef

Equipment you will use

Roasting Pan

Muffin Tray

Aluminum Foil

Oven

Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven.

Equipment you will use

Ladle

Whisk

Oven

Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don't open oven door until end or they might collapse.

Equipment you will use

Oven

To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce.

Ingredients you will need

Tomato

Garlic

Onion

Potato

Squash

Gravy

Sauce

Thyme

Wine

Equipment you will use

Potato Masher

Roasting Pan

Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.

Ingredients you will need

Vegetable