Crispy little Yorkshire puddings stuffed with thinly sliced medium rare roast beef and colourful matchstick vegetables. With umami sauce and red chile flake accompaniments.
There’s a party coming up and I want hearty finger food for our guests. Yorkshire puddings stuffed with thinly sliced roast beef and fresh colourful veggies and umami sauce are perfect for my crowd. My people want real food, and they’ve got big appetites. Luckily outside round (aka bottom round) Angus AAA Canadian beef was on sale. Do you know you can dry roast an outside round and it comes out tender and flavourful? I actually like outside round better than pricier prime rib because it’s lean.
Thinly sliced medium rare bottom round roast on burl board over darkened metal. Garnished with scarlet maple leaves and tiny creeping thyme leaves.
The plan: One day ahead, slow roast your beef. Let it cool and thinly slice. Steam veggies. Roll the beef and veggies into little bundles. Mix umami sauce. Put everything away in the fridge and go clean up your home. What I can’t be the only person who has to clean up before a party? On the day of your party, bake Yorkshire puddings. Just before serving, reheat the Yorkshire puddings so they’re hot and crispy. Put them out on the table with the umami sauce and bundles of cold meat and veggies. Let guests stuff their own Yorkshire puddings.
Big pan of crispy, fragrant mini Yorkshire puddings
The Recipes
- 1 outside round beef roast, 3 pounds (1.4 kg)
- 4 tbsp oil
- 2-3 tsp kosher salt
- Fresh veggies in several colours, cut in bite sized pieces
- Remove roast from fridge two hours ahead. Salt all over with 2-3 teaspoons salt. Pour 2 tablespoons oil on the roast and rub in. Wipe the bottom and lower sides of a Dutch oven with another tablespoon of oil. Place roast in the Dutch oven uncovered, and leave on the counter. Twenty minutes before cooking, heat oven to 250 F. Move rack to middle of oven.
- Place roast in middle of oven, uncovered. Set timer for 45 minutes. Flip roast over and brush 1 tablespoon of oil on top. Return to oven for 30 minutes. Check internal temperature by spearing the probe lengthwise into the roast and ensuring that the probe is right in the middle. You want 131 F. (Temperature will rise to around 136 F while roast rests.) If roast is not hot enough, return to oven for 10 minutes at a time.
- Remove roast from oven when internal temperature reaches 131 F. Place on board to cool. Thinly slice roast when it is cool.
- Steam veggies for up to 4 minutes. Remove from heat and spread out to cool.
- Roll beef and cooled veggies together to make little bundles. Cover and refrigerate. Make everything up to this step the day before your party, if you'd like.
- On party day, make Yorkshire puddings. Set aside until just before serving. To serve, reheat the Yorkshire puddings at 300 F for approximately 15 minutes until fragrant and crispy. Place on serving platter beside beef & veggie bundles.
Variation: Go for full-size Yorkshire puddings to save time, or if your guests have bigger appetites.
- 3 tablespoons soy sauce
- 3 tablespoons tahini
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tsp Sriracha sauce
- Drippings from the roast
- 1 tablespoon prepared horseradish
- 2 tablespoons unflavoured, unsweetened Greek Yogurt
- Stir all ingredients together until smooth. Place a dollop of sauce on stuffed Yorkshire puddings.
Mini Yorkshire puddings stuffed with thinly sliced, medium rare roast beef, colorful veggies, and umami sauce
Quote
A rock pile ceases to be a rock pile the moment a single man contemplates it, bearing within him the image of a cathedral.
The Little Prince by Antoine de Saint-Exupéry
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Crispy, airy Yorkshire Puddings
Wonderful post. I really want to make this. Your recipes are easy to follow and the pictures are so enticing. Great presentation and writing style. I’m a big fan of yours,
Thanks, Nicki! Anything for a fan :)