Oven Roasting

Roast Beef with Peppercorn Wine Sauce, Yorkies and Fried Shallots

30 min prep

150 min cooking

Serves 12

Difficulty 3/5

A simple pan sauce, Yorkshire Puddings (a.k.a. popovers) and crispy Frizzled Shallots accompany this simple roast beef to create an upscale meal. The Yorkies recipe here is courtesy of an old edition of Home & Gardens cookbook. Our time-test results are based on a roast that was about 8-in (20 cm) long x 6½-in (16 cm) wide x 2½-in (6.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Ingredients

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Directions

1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F. Cook for about 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 2. Meanwhile, combine flour and salt in a large bowl. Add milk and eggs; beat with electric mixer just until smooth. Cover and refrigerate until ready to cook (note allow batter to return to room temperature before baking). 3. Heat vegetable oil in heavy skillet over medium-high heat. Add half of the shallots and cook, stirring constantly, for 6 to 7 minutes or until just golden. Remove using slotted spoon to paper-towel lined plate. Repeat with remaining shallots. (Make ahead: store refrigerated for up to one week in air tight container.) 4. Transfer roast on cutting board, cover with foil and let rest for at least 15 minutes. 5. While roast rests, bake Yorkie Puddings: Pour off all but 2 tbsp (30 mL) fat from roasting pan into a liquid measuring cup; set roasting pan aside. Pour a bit of the reserved fat into each cup of a 12-cup muffin pan; heat the pan in 425ºF oven for 5 minutes. Divide Yorkie Pudding mixture among the muffin cups and bake for 15 to 20 minutes until golden brown. Serve immediately. 6. Peppercorn Wine Sauce: Heat reserved fat and pan drippings in roasting pan over medium-high heat. Whisk in flour; cook, stirring constantly, for 1 minute. Gradually whisk in beef broth, red wine and peppercorns. Bring to a boil, stirring up any browned bits from bottom of pan; cook, whisking, for 4 minutes or until sauce is thickened. 7. Carve roast across the grain into thin slices and serve with hot Peppercorn Wine Sauce and Yorkie Puddings. Top with a few Frizzled Shallots.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Roast Beef with Peppercorn Wine Sauce, Yorkies and Fried Shallots

Strip Loin

Roast Beef with Peppercorn Wine Sauce, Yorkies and Fried Shallots

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Premium Oven Roast

Strip Loin Premium Quick Roast

Wing Premium Oven Roast