Recipes and Cooking Beef Recipes Beef Roasts Peppercorn Roast Beef with Herbed Yorkshire Puddings 1 Review The most important thing to remember when preparing this luxurious beef roast is to let it rest for a full 15 minutes before carving. Resting allows the meat juices to redistribute themselves in the roast, ensuring that the slices of beef are juicy and delicious. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 21, 2016 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 45 mins Roast Time: 1 hrs 45 mins Stand Time: 15 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ teaspoon cracked black peppercorns 1 teaspoon kosher salt 1 teaspoon snipped fresh thyme 1 teaspoon snipped fresh rosemary 1 3 pound boneless beef top sirloin petite roast or boneless beef top round roast 4 garlic cloves, thinly sliced 1 recipe Herbed Yorkshire Puddings Vegetable oil (optional) Beef broth ¼ cup all-purpose flour ½ cup dry red wine Salt Ground black pepper Fresh thyme sprigs (optional) Roasted vegetables (optional) HERBED YORKSHIRE PUDDINGS 2 eggs ½ cup milk ½ cup beef broth 1 tablespoon vegetable oil 1 cup all-purpose flour 1 tablespoon finely chopped shallot (1 medium) or green onion (1) ½ teaspoon salt ½ teaspoon snipped fresh thyme ¼ teaspoon freshly ground black pepper 2 tablespoon shortening Directions Preheat oven to 325°F. In a small bowl combine the peppercorns, the 1 teaspoon salt, the 1 teaspoon thyme, and the rosemary. Cut several slits in roast; insert a garlic slice into each slit. Use your hands to rub salt mixture over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1 3/4 to 2 1/2 hours or until thermometer registers 135°F. About 30 minutes before roast is done, prepare batter for Herbed Yorkshire Puddings; set aside. Remove roast from pan. Cover with foil; let stand for 15 minutes. Keep warm. Bake Herbed Yorkshire Puddings. Meanwhile, pour the drippings into a large measuring cup, scraping up crusty brown bits from bottom of pan. Skim fat from drippings. Reserve 1/4 cup fat (if necessary, add vegetable oil to equal 1/4 cup). Meanwhile, measure remaining drippings. Add beef broth to equal 2 cups. In a medium saucepan combine the reserved 1/4 cup fat and the flour; cook and stir over medium heat until bubbly. Gradually stir the 2 cups drippings mixture and red wine into the flour mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper. If desired, garnish roast with thyme sprigs. Serve roast with Herbed Yorkshire Puddings. If desired, serve with roasted vegetables. HERBED YORKSHIRE PUDDINGS In a medium bowl with a wire whisk or fork beat together eggs. Beat in milk, beef broth, and vegetable oil. Beat in flour, shallot, salt, thyme, and black pepper until smooth. When roast is done, increase oven temperature to 400°F. Using 1/2 teaspoon shortening each, grease twelve nonstick 2 1/2-inch muffin cups. (Or coat generously with nonstick cooking spray.) Fill each muffin cup about half full with batter. Bake about 30 minutes or until golden and very firm. Remove from cups. Serve hot with roast. Makes 12. Prepare roast as directed through Step 1, except do not preheat oven. Cover roast with plastic wrap. For the Herbed Yorkshire Puddings, whisk together the beaten eggs, milk, broth, and oil; cover tightly. In a separate container combine flour, shallot, salt, thyme, and pepper. Cover tightly. Chill roast and both containers for up to 24 hours. To serve, let roast stand at room temperature for 30 minutes. Preheat oven to 325°F. Continue as directed in Steps 2 and 3. Rate it Print Nutrition Facts (per serving) 324 Calories 18g Fat 11g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 324 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 88mg 29% Sodium 484mg 21% Total Carbohydrate 11g 4% Total Sugars 1g Protein 26g Vitamin C 0.6mg 3% Calcium 50.5mg 4% Iron 2.5mg 14% Potassium 365mg 8% Folate, total 40.3mcg Vitamin B-12 1.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.