My last sunday dinner was also my mothers birthday. My mother requested I make a roast beef dinner with yorkshire pudding. It was actually perfect because I just recently clipped a buy 1 get 1 free coupon for a roast from save on foods. Because I am living on a tight budget I could not afford to take her out for dinner so this was right up my alley. Plus i think taking the effort to make a wonderful meal is much more thoughtful.
So i got my two roasts, which only cost me 15 dollars for 2 4 pound roasts! I decided to make both roasts so I would have left overs for the week. Here is my recipe for the roasts.
Roast beef dinner
1 3-4lb roast ( i used a sirloin tip and an inside round)
Salt and pepper to taste
Garlic powder to taste
Olive Oil to coat the pan
5 cloves of garlic peeled and lightly smashed
Pre heat the oven to 250 degrees. Pull the roast out of the fridge for about 1-2 hours to get it to room temperature. This makes it so the roast cooks evenly all the way through. In a small bowl add as much salt, pepper and garlic powder as you like to cover your roast. Mix the spices together and rub onto your roast. Next slit a few holes in the top of your roast (the fattest part) and slide the garlic cloves in each hole.
Heat a medium to large cast iron skillet or any pan on med high heat. Add the oil to coat the pan and let it get hot. When it is hot enough brown the roast on each side for 1-2 minutes until you get a nice crust. Transfer the roast to a roasting pan with a wire rack. Place in the preheated oven until a thermometer reads 125-130 for medium rare. When done take it out of the oven and let it rest on a cutting board lightly covered in tinfoil for about 20-25 minutes. Now you can make the gravy or pop in the yorkshire pudding!
My favorite gravy recipe
Roast beef drippings
kitchen bouquet, just a drop
all-purpose flour, about 3 tbsp
salt and pepper, to taste
onion powder, 1 tsp
1 bay leaf
Set your pan with the beef drippings on the stove. Turn on both burners. If there is not enough drippings you can first deglaze the pan with a little beef broth. Add your flour and stir so there are no clumps. Slowly add more beef broth until your desired thickness. Keep Stiring! Also, if you do not have a lot of beef broth you may always substitute or add some water. When it’s at your desired thickness you may add the kitchen bouquet, salt, pepper, onion powder and bay leaf. Taste it, that’s the only way you’re going to know you are on the right track! let it simmer on low heat until you are ready to serve!
Yorkshire Pudding Recipe
1 cup flour
3 large eggs
1 cup milk
beef drippings or melted butter
Preheat oven to 450 degrees. In a large bowl combine flour, milk, eggs and a dash of salt. Stir and combine just until there are no more lumps. Set aside. In a muffin tin (12 count) add a little bit of beef drippings or melted butter in each slot. Slip into the preheated oven for 5 minutes. DO NOT SKIP THIS STEP! THIS IS THE KEY TO GETTING THEM TO RISE! Quickly take them out of the oven and add enough batter in each muffin tin till the half way mark and get back in the oven. DO NOT OPEN THE OVEN AT ALL DURING THE COOKING TIME. IF YOU DO IT WILL RESULT IN A FLUMPY PUDDING! Bake for 20-25 minutes then switch the heat to 350 for the last 5-7 minutes. Take them out and serve immediately. Enjoy! 🙂
I usually serve my Roast beef dinner with garlic mashed potatoes, gravy, yorkshire, peas corn and carrots. A simple yet yummy sunday dinner! Happy Birthday MOM!
Oh and since it was my moms birthday and she just loves ina garten I thought I would make her apple cake tatin recipe. Here it is incase you guys want to try it. It was super easy to make. I was suprised it only took me about 10 minutes to prep! The end result was decedent! My mom loved it.
INA GARTEN’S APPLE CAKE TATIN RECIPE
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners’ sugar
Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners’ sugar.