English Roast Beef with Watercress Salad & Yorkshire Pudding

Jump to Recipe - Print Recipe

English Roast Beef with Watercress Salad & Yorkshire Pudding

A classic English Sunday roast, this dish features succulent roast beef, a peppery watercress salad, and golden, airy Yorkshire puddings. The beef is seasoned simply to let its rich flavor shine, while the Yorkshire puddings provide the perfect crispy yet fluffy accompaniment. Served with a tangy horseradish sauce or gravy, this meal is both comforting and elegant—a true celebration of British culinary tradition.
Print Recipe
Prep Time:25 minutes
Cook Time:1 hour 15 minutes

Ingredients

Roast Beef

  • 500 g beef roast sirloin, ribeye, or top rump
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Dijon mustard for crust
  • 1 tbsp fresh thyme chopped
  • 2 cloves garlic minced

Yorkshire Puddings

  • 75 g all-purpose flour sifted
  • 1/4 tsp salt
  • 1 large egg
  • 100 ml whole milk
  • 50 ml water
  • 1 tbsp beef drippings from roast

Watercress Salad

  • 2 cups fresh watercress or arugula
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Prepare the Roast Beef: Preheat oven to 220°C (425°F). Rub beef with olive oil, salt, pepper, Dijon mustard, thyme, and garlic.
  • Roast the Beef: Place in a roasting pan and cook for 15 minutes at 220°C, then lower temperature to 180°C (350°F) and roast for 40-50 minutes (for medium-rare).
  • Rest the Beef: Remove from oven, cover with foil, and let rest for 15 minutes before slicing.
  • Make Yorkshire Pudding Batter: Whisk flour, salt, egg, milk, and water in a bowl until smooth. Let batter rest while beef roasts.
  • Bake Yorkshire Puddings: Increase oven to 220°C (425°F). Pour beef drippings into a muffin tin and heat for 5 minutes. Pour batter into hot tins and bake for 20 minutes, until puffed and golden.
  • Prepare the Salad: Toss watercress with olive oil, red wine vinegar, salt, and pepper.
  • Serve: Slice roast beef and serve with Yorkshire puddings and watercress salad.

Notes

  • Cooking Time Guide: For beef doneness—
    • Rare: 50°C (120°F), about 35-40 min
    • Medium-Rare: 55°C (130°F), about 40-50 min
    • Medium: 60°C (140°F), about 50-55 min
  • Yorkshire Pudding Tips: Make sure the oil is smoking hot before pouring in the batter for the best rise.
  • Variations: Add a horseradish sauce or gravy for extra flavor. Try swapping watercress for arugula if needed.

Nutrition

Calories: 686kcal | Carbohydrates: 34g | Protein: 60g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 277mg | Sodium: 1558mg | Potassium: 1092mg | Fiber: 2g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 8mg
Servings: 2
Calories: 686kcal