Roastbeef and Yorkshire Pudding with Carrots and Red Onions

Ingredients

• 1 kg roastbeef
• Salt
• Pepper (freshly ground)
• 12 baby carrots
• 6 red onions
• oil (for the rack)
• 3 tbsp clarified butter
• 2 Eggs
• a pinch of salt
• 150 g flour
• 300 ml milk (or 200 ml milk and 100 ml water)
• 4 tbsp pork lard
• 8 small tin or soufflé tins

Instructions

1. 1.

   Wash the meat, pat dry, rub with salt and pepper, and tie with kitchen twine if needed. Peel and clean the carrots and onions; quarter the onions.

2. 2.

   Preheat oven to 250°C (482°F) fan‑fry. Brush the roasting rack with oil, place the roastbeef on it, put in the hot oven, add a fat pan underneath, and cook for 15 minutes. Reduce temperature to 180°C (356°F) and cook another 20–25 minutes, adding the vegetables to the fat pan to brown. Remove the meat from the oven, wrap in foil, and rest for about 15 minutes.

3. 3.

   Unwrap the roastbeef, slice, and arrange on a platter with the roasted vegetables. Season the veggies with salt and pepper.

4. 4.

   For Yorkshire pudding whisk eggs, salt, flour, and milk with an electric hand mixer until smooth; let sit briefly. Grease tins with pork lard and place in a hot oven (250°C) until the fat is bubbling.

5. 5.

   Remove the tins from the oven, stir the batter quickly, pour as thinly as possible into the tins. Bake for about 12 minutes in the hot oven until risen and crisp. Do not open the oven during baking. Let cool slightly.

6. 6.

   Take the Yorkshire puddings out of the tins and serve with the roastbeef.