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Traditional Roast Beef Dinner with Yorkshire Pudding and Port-Merlot Pan Sauce
This recipe featuring the top sirloin roast provides all the spirit of an elegant English Standing Prime Rib Roast dinner at a fraction of the cost.
Why Try? The top sirloin is a wonderful cut for roasting; the drippings will provide the essentials for a decadent reduced wine sauce and traditional Yorkshire pudding.
Foodie Byte: When selecting a top sirloin, select Choice or a higher grade designation like Certified Angus, Top Choice or even Prime. Aged or dry aged meat will positively affect the quality of the meal.
Roast Beef with Port Merlot Pan Sauce
Ingredients
1 boneless beef top sirloin roast (6 -7 pounds)
As needed kosher salt and freshly ground black pepper
1 ounce olive oil
6 to 8 garlic cloves
2 cups Merlot, dry
2 cups beef broth, low sodium
2/3 cup Port wine
2 tablespoons butter
Preparation
Preheat oven to 250°F.
Trim meat of any heavy fat cover in excess of 3/8 inch and any visible cartilage on bottom of roast. Some fat is essential for self basting the roast as it cooks.
Season all sides of roast with salt and pepper.
On the stove top, heat heavy iron Dutch oven or deep skillet, add olive oil and garlic.
Brown all sides of beef roast approximately 4 to 5 minutes on each side.
Place roast in pot in oven. When internal temperature reaches 110°F (approximately 60to 80 minutes), turn oven up to 500°F and continue until internal temperature reaches 130°F. This will provide a medium rare product with a nicely browned exterior and take up to 15 additional minutes .
Remove roast from oven, transfer to a tray and allow to rest for approximately 20 minutes. While roast rests, a pan sauce and Yorkshire pudding can be prepared.
Pour off and spoon all excess fat from the pan. Reserve hot for Yorkshire pudding.
Heat pan with remaining juices on medium-high heat, add merlot and reduce by half. Add stock and port. Scrape all browned fond from the bottom and sides of the pan. Reduce to about one cup. Strain and remove garlic. Add butter and serve.
Yorkshire Pudding
This indulgent staple on the British holiday table is served fresh from the oven, crispy on the outside and soft on the inside.
Why Try? Yorkshire pudding is perfect for ‘sopping up’ a roast beef’s natural juices and reduced wine pan sauce.
Foodie Byte: Modest variations can be made to the traditional recipe; try adding 1/2 cup of finely shredded cheddar cheese or Stilton Cheese and 1/4 cup of minced fresh chives. Once the pudding goes into the oven, there is ample time to finish cooking fresh vegetables, dish up potatoes, make the reduced wine pan sauce and slice the beef. It’s a nice touch to seat and serve the family or guests and then pass the Yorkshire pudding hot and fresh out of the oven.
Ingredients
1 3/4 cups flour
3/4 teaspoon salt
1 1/2 cups milk
3 eggs, room temperature
3/4 cup beef fat rendered from roast
Preparation
Preheat oven to 500°F.
In a mixing bowl combine flour, salt, and milk. Blend with a wire whisk.
Add eggs and blend well. Scrape sides and bottom of bowl with a rubber spatula and continue to whip until batter is smooth.
Let batter sit at room temperature for an hour.
Preheat large muffin tins or 3/4 cup glass baking cups in oven with 1 1/2 tablespoon of beef fat in each tin or cup.
Pour approximately 1/3 cup of batter into each cup.
Bake in 500°F oven for approxiimately 20 to 25 minutes until puddings rise well above level of tins or cups and begin to brown on tops and edges. Reduce heat to 350°F and bake an additional 10 to 15 minutes.
Serve immediately.
Fontina Scalloped Potaoes
Ingredients
2 tablespoons unsalted butter
1 medium onion, minced
2 medium garlic cloves, minced or pressed through a garlic press
1 tablespoon fresh thyme leaves, chopped
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced ⅛-thick
1 cup low-sodium chicken broth
1 cup heavy cream
4 ounces Fontina cheese, shredded (1 cup)
Preparation
Preheat oven to 425°F.
Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistence), about 10 minutes.
Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.
Cool before serving.
Green Peas Duet
Ingredients
2 pounds frozen green peas
1 1/2 pounds sugar snap peas
1 tablespoon good olive oil
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Preparation
Warm olive oil and butter in a large pan over medium-high heat and add the peas.
Add kosher salt and pepper to taste.
Cook for 10 minutes or until crisp, tossing occasionally.
Serve hot.
Fabulous Flourless Chocolate Cake
The famous rich and decadent chocolate cake named for its missing ingredient. Dense, moist and super-chocolatey.
Why try? This recipe calls for only a few ingredients—chocolate, eggs, butter, sugar and the optional black coffee—and the results are a chocoholic’s dream come true.
Foodie Byte: Although the cake may not appear to be done, remove it from the oven when an instant-read thermometer registers 140°F It will continue to firm up as it cools.
Ingredients
8 large eggs, cold
1 pound high quality bitter sweet chocolate, chopped coarse
1 pound high quality semi-sweet chocolate, chopped coarse
16 tablespoons (2 sticks) butter, unsalted, cut into 16 pieces
1/4 cup strong black coffee or liqueur (optional)
Confectioners' sugar or unsweeted cocoa for dusting the cake (optional)
Preparation
Position oven rack to the lower-middle part of the oven and heat oven to 325°F.
Line to bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on a instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140°F, 22 to 25 minutes.
Cover and refrigerate overnight.
Source: The Food Channel
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