Strip Loin Roast with Yorkshire Pudding

A classic Sunday dinner in England, roast beef with Yorkshire pudding makes an impressive meal for a festive gathering. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Strip Loin Roast with Yorkshire Pudding
Review 1 for Strip Loin Roast with Yorkshire Pudding
4 out of 5
4 out of 5
hopflower
,CA
Bay Area
November 27, 2012
Ability level:Advanced
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Not Really Christmas Food but...
November 27, 2012
Actually, my family is English and we traditionally eat goose for Christmas dinner; not roast beef, which is traditional Sunday dinner fare. However, a good roast beef and Yorkshire Pud is not to be sneezed at, at least our cuisine is getting a nod, which usually does not happen.
These are good recipes for both dishes. Of course, gravy must be made for the meat and pud as well.
I grew up on Roast beef and Yorkshire Pud every Sunday; we also like Brussels sprouts with it.
Don't open the oven door when baking the Pud, that is one secret. Let it stand for one hour in a cool place (before putting it into the oven) is another.
Review 2 for Strip Loin Roast with Yorkshire Pudding
5 out of 5
5 out of 5
CherylMc
,Belton
,TX
January 2, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Elegant but Easy Holiday Meal
January 2, 2012
I made this meal for Christmas and it was a huge hit. My guest kept saying that this was the best meal he'd ever had and he's too honest (especially when it comes to food) to have been just trying to flatter me! I did substitute a beef tenderloin for the strip roast as my butcher seemed unfamiliar with that type of roast. The tenderloin was also quicker to roast but beware, it did not produce the drippings need for the pudding but I just used extra oil.
Pros: Easy, Adaptable, Impressive, Will Make Again