A modern take on Prime Rib with Yorkshire Pudding, turns fine-dining into an everyday meal!
Are you starting to plan your holiday meals yet? Having a family party or a few friends over this weekend? How about making it really special by serving a beef oven roast. A Beef Strip Loin Oven Roast is simple to make and slicing is much easier than Prime Rib. Toss in a new take on ‘Yorkies’ and your guests will think you are a masterchef!
Sometimes the occasion calls for a true classic, an old-school recipe that will wow your guests and show them how much you care. Beef Wellington is one of those classics; tender roast beef, rich gravy and fluffy Yorkshire puddings… a winner. However, I hear ya… too complicated… who’s got the time? Prime Rib can be a bit intimidating – what to do with those huge bones? Well this Roast Beef with Peppercorn Wine Sauce and Yorkies delivers all the taste in a modern presentation, with a lot less effort.
Did you miss the launch of the EatInEatOut™ magazine Holiday 2015 issue this week? It’s all about ENTERTAINING! Everything you will need to party in style; captivating cocktails, amazing appetizers, meaty mains, decadent desserts and heavenly Christmas cookies. This Roast Beef with Peppercorn Wine Sauce and Yorkies with Frizzled Onion is just one of 30 new holiday recipes you’ll find inside it’s pages. Enjoy this extra-big issue and please share it with your friends!
This post is sponsored by Canada Beef. They have tons of great beef recipes, cooking lessons and videos over at their websites: beefinfo.org and makeitbeef.ca. Got a beefy question while you’re out and about? Canada Beef’s got an app for that! So now whether you’re at the meat counter or on the couch, The Roundup app has all you need to know about buying and cooking beef right from your smartphone or iPad. Here’s some more info or just search The Roundup to download this free app.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
- 4 lb (1.81 kg) Beef Strip Loin Oven Roast
- 5 cloves garlic, cut into slivers
- Coarse sea salt and freshly ground pepper
- Peppercorn Wine Sauce (recipe follows)
- Yorkie Puddings (recipe follows)
- 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 (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450°F oven for 10 minutes.
- Reduce heat to 275°F . Cook until thermometer reads 145ºF for medium-rare, about 2-1/4 to 2-3/4 hours. Remove from oven.
- Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce and Yorkie Puddings. Sprinkle with a few sliced green onions.
- Drain off all but 2 tbsp fat from roasting pan (reserving the drained fat for the Yorkies). Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups .
- Make ahead: In medium bowl, combine 1 cup flour and ½ tsp salt. Add 1 cup milk and 2 eggs; beat with mixer just until smooth. Cover and refrigerate until ready to cook (note allow batter to return to room temperature before using). To Cook: pour a bit of the reserved fat from the roast into each cup of a 12-cup muffin pan; heat the pan in 425ºF oven for 5 minutes. Divide Yorkie Pudding mix among the muffin cups and bake 15 to 20 minutes until golden brown. Serve immediately.
- Toss thin slices of cooking onion in cornstarch that’s been seasoned with a bit of salt and pepper. Pan fry in batches in about ¼-inch sizzling hot canola oil, turning until crisp and golden, 2 to 3 minutes. Using a slotted spoon, remove to paper-towel lined plate to drain (can be made ahead up to 2 hours, storing at room temperature.