The Black Teapot

April 12, 2010

Roast Beef Stuffed Yorkshire Puddings with Caramelized Onions

Filed under: Main Course, Roasts — blackteapot @ 5:29 am

Pepper Crusted Roast Beef:

  • 3lb top sirloin roast
  • 5 cloves garlic
  • 2 tbsp pepper
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • olive oil

Preheat oven to 325*F.

Place roast in a pan, rubbing with olive oil. Mash garlic into a paste. In a small bowl combine garlic, pepper, thyme, and sage. Rub over roast. Cook roast in oven for an hour and a half, until an inserted thermometer reads 140*F for medium rare, 155*F for medium, or 160*F for well done. Remove from oven and rest for 10 minutes before thinly slicing. Reserve the juices.

Yorkshire Puddings:

  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 cup milk, at room temperature
  • 2 eggs, at room temperature, beaten
  • 1/2 cup water, at room temperature
  • melted butter or oil

Preheat oven to 350*F.

In a large bowl combine flour and salt. Make a well in center. Pour in milk, eggs, and water. Combine for a thin batter.

In a 12 or 6 count muffin pan, add 2 tsp melted butter or oil. Place pan into over for a few minutes, until oil is hot. Fill hot tins 2/3 full with batter, returning to oven immediately. Bake for 20 minutes, until puddings are golden brown and inflated. Try to not open oven during baking process. Once done, these should be immediately used, so make these while meat is finishing/resting. Recipe should make about 12-24 Yorkshire puddings, depending on muffin tin used.

Caramelized Onions:

  • 4 large red onions
  • 1 tsp salt
  • 1/4 cup red wine
  • 3 tbsp olive oil
  • In a large skillet, heat oil.

Slice tops and bottoms from onions, cutting in half. Remove skin. Slice onions in 1/4 inch slices. Add to hot oil, and add salt. Stir, and reduce heat to medium. Keep stirring onions as they continue to cook. If onions begin to stick to pan, add about a tablespoon of red wine to the bottom of the pan, and stir again. Continue to cook for about 30 minutes. Onions should darken, but not burn. Remove from heat, and set aside.


  • Reserved beef drippings, usually about 1/2 a cup
  • 4 cups reduced sodium beef stock
  • 1 cup red wine
  • 2 tbsp all purpose flour
  • 2 cloves garlic

In a saucepan, combine together beef drippings, 3 cups of beef stock, red wine, and garlic. Bring to a bowl, then reduce heat to medium and simmer for 10 minutes, or until reduced to about half. In a small bowl, whisk together remaining cup of beef stock and the flour. Make sure there are no lumps. Add to simmering stock, and whisk constantly until thickened. Adjust seasoning to preference.


Woo! Now that we got all that done…

Slice Yorkshire Puddings in half vertically. Stuff with some caramelized onions and thinly sliced roast beef. Pour gravy over top.

Definitely worth the work. Serve with mashed potatoes, sautéed spinach, grilled asparagus, or your favourite veggies.


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