Submitted by editor
Whether it's part of a holiday feast or a simple Sunday dinner, roast beef and Yorkshire pudding are always crowd pleasers. Consider serving them alongside beer-glazed root vegetables.
Adapted from a recipe courtesy of Fresh and Wild (Food Network Canada)
8-10 servings
For the Roast Beef Tenderloin
1 beef tenderloin, cleaned
1 lb bacon
Salt and pepper to taste
1 onion, sliced
For the Herbed Butter
1 shallot, minced
3 cloves garlic, minced
1/2 cup butter (125 milliliters), room temperature, plus 2 tablespoons (30 milliliters)
1/2 bunch chives, chopped
1/2 bunch Italian parsley, chopped
Salt and pepper to taste
For the Yorkshire Pudding
2 tbsp butter, melted (30 milliliters)
2 eggs
1 cup milk
1/2 tsp salt (2 milliliters)
1 cup all purpose flour (250 milliliters)
Roast Beef Tenderloin
1. Preheat oven to 350 degrees Fahrenheit.
2. Season the beef with a little salt and black pepper.
3. Lay the bacon in strips all the way around the tenderloin. Using butcher's string, tie the tenderloin. In a roasting pan, scatter the onions and place the tenderloin on top.
4. Roast for 40-50 minutes or until desired doneness.
5. Turn the oven to broil to crisp the bacon. Rotate. Remove when bacon is crispy all the way around.
Herbed Butter
1. Heat 2 tbsp. of butter in a skillet, sauté garlic and shallot. Allow to cool.
2. In a bowl, mix butter, herbs and cheese. Add garlic and shallots, mix. Season with salt and pepper. Using plastic wrap, form a log with the butter. Refrigerate.
For the Yorkshire Pudding
1. Preheat oven to 425 degrees Fahrenheit.
2. Using half of the butter, grease a muffin tin. Place in the oven to heat muffin tin.
3. Beat together the remaining butter, eggs, milk and salt. Gradually beat in the flour as the mixture should be smooth. Fill the muffin tin half way up the sides.
4. Place the tray back in the oven and bake for 15 minutes. Turn the temperature down to 350 and continue baking for 15 minutes or until the puddings have puffed and are golden brown.
5. Serve immediately.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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