Ingredients:
2 lb of beef roast (such as sirloin or ribeye)
Salt and pepper
2 cups of flour
1 tsp of salt
3 eggs
1 1/2 cups of milk
1/4 cup of beef or chicken stock
Instructions:
Preheat your oven to 425°F (220°C).
Season the beef roast with salt and pepper.
Place the roast in a roasting pan and roast in the oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue to roast for another 30-40 minutes, or until the roast reaches the desired doneness.
Remove the roast from the oven and let it rest for at least 10 minutes before slicing.
While the roast is resting, prepare the Yorkshire pudding.
In a large mixing bowl, combine the flour and salt.
In a separate bowl, whisk together the eggs, milk, and beef or chicken stock.
Gradually pour the liquid ingredients into the flour mixture, stirring constantly until the batter is smooth.
Grease a muffin tin with beef drippings or oil and pour the batter into the cups, filling each about 2/3 full.
Place the muffin tin in the oven and bake the Yorkshire pudding for about 20-25 minutes, or until puffed and golden brown.
Serve the roast beef with the Yorkshire pudding on the side.
