In England, roast beef is traditionally served with Yorkshire pudding, the cooking method of which was invented by the Yorkshire County chefs.
It is necessary
- - beef tenderloin - 800 g;
- - wheat flour - 200 g;
- - egg - 3 pcs.;
- - milk - 200 ml;
- - salt - 1/2 teaspoon;
- - vegetable oil for frying.
Instructions
Step 1
Prepare the pudding dough. Add eggs, salt to milk and, stirring, add flour in a thin stream. Cover the bowl of batter with a lid and refrigerate.
Step 2
Wash, dry and peel the beef. Heat the skillet and lightly brown the meat in a dry skillet. Then grease the wire rack with oil and transfer the meat to it, place everything in an oven preheated to 200 degrees for 20-25 minutes.
Step 3
Liberally oil the muffin tins, pour a little over the bottom. Place the tins on a baking sheet and preheat in the oven (place the baking sheet under the wire rack where the meat is fried).
Step 4
As soon as the tins are hot, remove the baking sheet from the oven, immediately pour the dough into each of them and place the pudding to bake under the wire rack with meat. The meat juice will drip onto the Yorkshire pudding during the baking process, which will give it a special flavor. Time yourself, the whole pudding should be baked for no more than 30 minutes.
Step 5
After 20-25 minutes after the start of baking, remove the meat from the oven, cover it with a lid and let it stand. When the dough in the tins has noticeably increased in volume, reduce the oven temperature to 150 degrees and continue baking the pudding. After half an hour, remove the pudding from the oven.
