Roast Beef with Yorkshire Puddings and Gravy
Ingredients
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3 tablespoons rosemary leaves
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4 garlic cloves
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2 teaspoons dried sage
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2 teaspoons light brown sugar
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1 bay leaf
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2 teaspoons black pepper
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1 boneless beef roast
Tools
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whisk
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paper towels
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medium bowl
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measuring spoons
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spatula
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chopping board
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June Pan
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liquid measuring cup
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food processor
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muffin pan
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foil
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June Food Thermometer
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June Roasting Rack
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Dutch oven
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fat separator
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resealable plastic bag
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Preferences
Make the garlic-herb seasoning
Add the rosemary, garlic, sage, brown sugar, bay leaf and black pepper to the food processor. Process, scraping down the base as necessary, until the mixture is very finely chopped, about 1-2 minutes.
3 tablespoons rosemary leaves
4 garlic cloves
2 teaspoons dried sage
2 teaspoons light brown sugar
1 bay leaf
food processor
measuring spoons
2 teaspoons black pepper
Salt the beef
Place the beef in a June Pan and pat dry with paper towels. Sprinkle the salt all over the beef, then roll the beef in the June Pan to collect any salt that did not stick to the meat.
1 boneless beef roast
4 teaspoons salt
June Pan
paper towels
Rub the beef with the seasonings
With your fingers, rub the herb paste into the beef until it is evenly coated. If the roast is netted, rub the paste under the netting too. Press gently to help the herbs and garlic adhere to the meat, then roll the beef in the June Pan to collect any paste that did not stick to the meat.
Refrigerate the beef
Wrap the beef in plastic wrap or transfer to a large resealable plastic bag and place on a plate to contain any leakage. Refrigerate 24-48 hours.
resealable plastic bag
Start the pudding batter
In a medium bowl, whisk the eggs and flour together until smooth. Whisking constantly, gradually drizzle the milk into the pudding batter. Continue whisking until all the milk has been added and the batter is completely smooth.
medium bowl
whisk
½ cup all-purpose flour
2 large eggs
½ cup whole milk
liquid measuring cup
Season, transfer and rest the pudding batter
Add the salt and pepper and stir to combine. Transfer the pudding batter to a liquid measuring cup or container with a spout (the spout will help you pour later). Cover with plastic wrap and let stand at room temperature 1 hour, or refrigerate up to 24 hours. Allow the batter to return to room temperature before using.
¾ teaspoon salt
½ teaspoon black pepper
spatula
Prepare the June Pan and Roasting Rack
When ready to cook, line a June Pan with foil. Pour 2 cups of the beef broth in the June Pan, then place the June Roasting Rack within the June Pan. Reserve the remaining 1 cup broth for later.
foil
June Roasting Rack
3 cups beef broth
Add oil and insert the June Food Thermometer
Uncover the beef and pat dry. Drizzle the oil over the beef and rub all over. Insert the June Food Thermometer into the beef so the tip is in the geometric center of the meat. Set cooking preferences using the button below. Recommended settings are prepopulated.
2 tablespoons extra-virgin olive oil
June Food Thermometer
Roast the beef
Transfer the beef to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the beef until it is cooked to your preference, about 1 hour 15 minutes for medium-rare. June will notify you when to check the drippings. If they are are starting to burn or evaporate too quickly, add the reserved beef broth to prevent the drippings from burning. June will notify you when the roast is ready.
beef broth
Prepare the muffin pan
While the beef cooks, drizzle about ¼ teaspoon oil into each well of a 12-cup muffin pan. Make sure your batter is at room temperature and ready to pour.
3 teaspoons canola oil
muffin pan
Remove the beef
When the roast beef is ready, remove it from the June Oven and transfer it to a chopping board. Cover loosely with foil and allow to rest at least 30 minutes, up to 1 hour.
chopping board
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
Heat the muffin pan
Once the June Oven reaches 425°F, place the prepared muffin pan on the bottom shelf. Allow the pan to heat for 3 minutes. June will notify you when to fill the pan. Don’t let the pan heat up too much or it will smoke.
Fill the muffin pan
Carefully remove the muffin pan from the June Oven and transfer it to a cooling rack. (The pan and the oil will be very hot.) Stir the pudding batter to recombine. Working quickly and carefully, divide the batter between the cups. Each cup should be about ⅓ full. Keep oven hot by pressing the button below.
Bake the Yorkshire puddings
Transfer the filled muffin pan to the bottom shelf of the June Oven. Cook 15 minutes, until the puddings have puffed and browned. June will notify you when the puddings are ready.
Skim the fat
While the puddings bake, scrape and pour the roasting juices from the June Pan into a liquid measuring cup or bowl. Allow the fat to rise to the surface. Using a spoon, skim off the fat and reserve in a small bowl, or use a fat separator.
fat separator
Measure the fat and pan juices
Measure the defatted pan juices from the roast. If you have less than 2 cups, add broth until you have a full 2 cups. Set aside. Measure 3 tablespoons reserved fat and add to a Dutch oven or medium pot. If needed, add butter until you have 3 tablespoons.
2 cups beef broth
3 tablespoons unsalted butter
Dutch oven
Make the gravy
Place the pot with the fat over medium heat. Sprinkle the flour over the fat and whisk well to combine. Whisking constantly, cook the mixture about 1 minute. Slowly whisk in the reserved pan juices and broth until no lumps remain. Whisking frequently, allow the mixture to come to a boil. Still whisking frequently, simmer the gravy until it is thick enough to lightly coat a spoon, about 4-5 minutes. Season to taste with additional salt and pepper, if desired, then transfer to a container with a spout or gravy boat. Keep warm.
3 tablespoons all-purpose flour
Serve
Remove the puddings from the June Oven. Carefully remove the puddings from the muffin pan and transfer to a serving dish. Slice the beef thinly across the grain and serve with Yorkshire puddings and gravy.
