Roast Beef, Yorkshire Pudding, Brown Gravy and Roasted Asparagus

Ingredients

• 1 cup All-Purpose Flour (Sifted)
• 4 Large Eggs (At room temperature)
• 1 cup Whole Milk (At room temperature)
• 0.5 tsp Salt
• 4 tbsp Beef Drippings (Or lard, goose fat, or vegetable oil)

Instructions

1. 1

   Prepare the Batter

   • In a large bowl, sift the all-purpose flour and salt together. Make a well in the center.
   • Crack the eggs into the well. Using a whisk, beat the eggs and gradually incorporate the flour from the sides to form a very thick, smooth paste. This helps prevent lumps.
   • Begin adding the milk in a slow, steady stream while whisking continuously. Continue until all the milk is incorporated and you have a smooth, thin batter with the consistency of single cream.
2. 2

   Rest the Batter

   • Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. For even better results, you can refrigerate it for several hours or overnight (bring to room temperature before using). This step allows the starch granules to swell and results in a lighter pudding.
3. 3

   Preheat Oven and Fat

   • Preheat your oven to 220°C (425°F).
   • Add about 1 teaspoon of beef drippings (or your chosen fat) into each of the 12 cups of a standard muffin tin.
   • Place the tin in the preheated oven for 10-15 minutes. The fat must be sizzling and smoking hot; this is the most critical step for a successful rise.
4. 4

   Bake the Puddings

   • Carefully and safely remove the scorching hot tin from the oven. Give the batter one last quick whisk.
   • Working quickly, pour the batter into each cup, filling them about halfway to two-thirds full. The batter should sizzle as it hits the hot fat.
   • Immediately return the tin to the oven and bake for 20-25 minutes. Do not open the oven door during this time.
   • The puddings are ready when they are well-risen, deep golden brown, and crisp. Serve immediately.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with beef drippings)
• 4 tbsp all-purpose flour
• 2 cup low-sodium beef broth (Warm or room temperature is best)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste)
• 0.25 tsp black pepper (Freshly ground is recommended)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the all-purpose flour until a smooth paste forms.
   • Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2. 2

   Incorporate the Broth

   • Remove the saucepan from the heat temporarily to prevent lumps.
   • Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
   • Continue whisking until the paste is completely smooth.
   • Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3. 3

   Simmer and Thicken

   • Bring the gravy to a gentle simmer, then reduce the heat to low.
   • Stir in the onion powder, garlic powder, and Worcestershire sauce.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. 4

   Season and Serve

   • Taste the gravy and season with salt and freshly ground black pepper as needed.
   • If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
   • Serve immediately while hot.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.