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Sunday Roast Beef with Muffin-Tin Yorkshire Puddings

Prep 20 min Cook 1 hr 30 min Total 1 hr 50 min Servings 6

By Lukasz Jagiello

Inspired by The F Word S1E8. Who Taught Me: Gordon Ramsay

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

The fat must be smoking hot when the batter goes in — that blast of heat is what makes Yorkshires climb.

Ingredients

  • Yorkshire puddings
  • Gravy

Method

  1. 01

    Whisk eggs, flour, milk and salt to a smooth batter; rest at least 30 minutes.

  2. 02

    Heat oven to 450°F. Rub beef with oil, salt and pepper; sear all over in a hot pan, then brush with mustard.

  3. 03

    Roast on garlic and rosemary 15 minutes, then lower to 350°F and cook to 130°F inside (about 50–60 minutes). Rest 30 minutes, tented.

  4. 04

    Raise oven to 450°F. Add a teaspoon of drippings to each cup of a 12-cup muffin tin and heat 10 minutes until smoking. Pour batter halfway up and bake 18–20 minutes without opening the door.

  5. 05

    Meanwhile stir flour into the roasting pan, add wine and stock and simmer to a gravy. Slice beef and serve with puddings and gravy.

Notes & swaps

  • The fat must be smoking hot when the batter goes in — that blast of heat is what makes Yorkshires climb.

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