The holidays are here and nothing screams “Holiday Feast” like a classic roast beef dinner. I headed over to my local Metro Ontario to browse their wide
variety of quality meat and custom cuts to get this Angus Striploin for this incredible feast!
I like my beef medium rare, leaning more rare so the centre cuts were my favourite but the cuts near the edges are more done. @MetroOntario added some great deals on quality roasts until Dec 14th that you’ve gotta check out!
Angus Striploin Roast with Yorkshire Pudding, Roasted Potatoes and Veggies
Ingredients
Angus Striploin Roast
- 1 4-5 pound Angus Striploin Roast 6-8 servings
- 4 garlic cloves
- 10 Fresh sage leaves
- 4 sprigs Fresh oregano leaves removed
- 5 sprigs Thyme leaves removed
- 2 tablespoons olive oil
- 4 teaspoons salt
- 2 teaspoons ground black pepper
Gravy
- 1/4 cup of drippings if any 2 tablespoons butter if you do not have enough drippings
- 1/4 cup all purpose flour
- 3 cups of beef stock
- 1 cup of milk or use more stock
Potatoes
- 4 pounds of potatoes washed, peeled and quartered
- 1/2 teaspoon baking soda
- 5 tablespoons of extra virgin olive oil
- Kosher salt
Yorkshire pudding
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 4 large eggs beaten
- ¼ beef tallow
Instructions
Roast Beef
- Take your striploin and pat dry with a paper towel.
- In a food processor blend together your garlic, herbs, oil, salt and black pepper until a paste forms.
- Rub your roast with the garlic paste, cover with plastic wrap and marinate in the fridge for at least 3 hours or up to 3 days.
- When ready to cook, remove meat from fridge 40 minutes before roasting
- Place in the oven at 450 degrees for 15 minutes, fat cap up. Bake it on a baking sheet with a rack.
- Reduce the oven to 350 degrees and roast for 30-35 minutes or until the thickest part of the roast reads 125 degrees (this will be about medium to medium rare). Use a meat thermometer. You want to remove the thermometer 10 degrees below desired doneness.
- Let rest for 20 minutes before carving
Gravy
- In your pan of drippings, scrape the bottom using a bit of stock, about ¼ cup to help deglaze.
- Pour this into a small saucepan and add your flour and add broth a little at a time until all broth is added and it is smooth. Your gravy should be on medium to low heat and simmer. While stirring
- Add your milk if using, simmer for an additional 3 minutes until smooth and thickened. Adjust seasoning with salt and pepper if needed and remove from heat.
Potatoes
- Preheat oven to 450 degrees
- While the oven is preheating, in a large pot add water and heat until it boils. Once it is boiling, add your baking soda, salt and potatoes, bring to boil, reduce to simmer afterwards and after about 10 minutes potatoes should have little resistance but will not be fully cooked.
- Drain, remove potatoes from the water, place in a large bowl and let the water evaporate slightly.
- Pour over olive oil and salt and black pepper to taste.
- Place on a parchment lined baking sheet and bake for 20 minutes, flip and bake for an additional 30 minutes.
- You want your potatoes to be brown and crispy on the outside!
- I like leaving my potatoes simply seasoned with salt and pepper but of course, you can dress with herbs of your choice or perhaps crisped minced garlic.
- Set aside and serve with your roast beef and gravy, yorkshire pudding and vegetables of your choice.
Yorkshire Pudding
- In a mixing bowl, whisk your eggs, flour, salt until smooth and add your milk a little by little til it is fully incorporated and smooth.
- Cover with a plastic wrap and place in the fridge for at least 3 hours or overnight.
- When ready to bake, preheat the oven to 450 degrees.
- Place a teaspoon of tallow into each muffin tin and place these in the oven for 5-6 minutes until the muffin tin is hot and tallow has melted.
- Remove the tin from the oven and pour batter in each about 1/2 – 3/4 full.
- Bake for 11-13 minutes until puffed up, golden brown and risen.
- Remove from the oven and serve immediately with your roast dinner.
- To serve:
- Vegetables of choice like boiled peas, sauteed rapini, cooked carrots etc
- Slice your roast and serve it with gravy, potatoes, yorkshire pudding and veggies of choice.
