Yorkshire Pudding Recipe

Prepare the Batter

In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and then whisk in the milk. Gradually combine the wet ingredients with the dry ingredients until smooth. Let the batter rest for 30 minutes.

Preheat the Oven

Preheat your oven to 425°F (220°C). Place a muffin tin or Yorkshire pudding tray inside the oven to heat for about 10 minutes.

Add Oil and Bake

Once the oven is hot, carefully remove the tray and add about 1 tablespoon of vegetable oil to each cup. Return the tray to the oven for 5 minutes until the oil is hot. Pour the batter into each cup, filling them halfway, and bake for 20-25 minutes until puffed and golden.

Prepare the Beef

Pat the beef tenderloin dry with paper towels and season generously with salt and black pepper on all sides.

Sear the Beef

In a skillet over medium-high heat, heat the olive oil. Once hot, sear the beef tenderloin for about 4-5 minutes on each side until a golden brown crust forms. Remove from heat and let it rest for 10 minutes before slicing.

Prepare the Carrots

Preheat the oven to 400°F (200°C). Wash and peel the heirloom carrots, then cut them into even-sized pieces.

Roast the Carrots

Toss the carrots with olive oil, salt, pepper, and thyme. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized, stirring halfway through.

Prepare the Celery

Chop the celery stalks into 2-inch pieces.

Braised Celery

In a saucepan, melt butter over medium heat. Add the celery pieces and sauté for 3-4 minutes until slightly softened. Pour in the chicken broth, season with salt and pepper, and bring to a simmer. Cover and cook for 15 minutes until the celery is tender.

Sauté the Vegetables

In a saucepan, melt butter over medium heat. Add chopped shallots and diced mushrooms, sautéing until softened, about 5-7 minutes.

Deglaze and Reduce

Pour in the red wine and scrape the bottom of the pan to release any browned bits. Allow the wine to reduce by half, then add beef broth. Simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper.