Roasted Fillet of Beef with Yorkshire Pudding
International Chef & authour, Ben O'Donoghue cooks Roasted Fillet of Beef with Yorkshire Pudding over Heat Beads® BBQ Briquettes on the hit TV show, Drive Thru Australia.
- Serves 4-6
Ingredients
- Eye Fillet Roast Beef (approx 2kg)
- 1 tablespoon hot water
- 1 tablespoon salt
- 2 tablespoons sherry vinegar
- 1 tablespoon english mustard
- 2 tablespoons worcestershire sauce
Yorkshire Pudding
- 225g plain flour
- pinch of salt
- 3 eggs
- 200ml milk
- 200ml water
- 100ml veggie oil
- Combine all the ingredients together in a mixer and beat until smooth.
Method
If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. While the barbecue is heating up, take the rib of beef out of the refrigerator and allow it to come to room temperature. This will help ensure it cooks evenly.
To make the British beef wash, place all the ingredients in a jar and shake to combine. Brush the beef fillet with the wash, and give it another good brushing before you start cooking.
Place the beef on a roasting rack in a tray filled with a few cups of water to maintain moisture. Place the tray with the beef on to the barbecue while it is at its hottest and cover with the hood or lid of the barbecue. After the initial burst of heat (about 15–20 minutes), allow the coals to ease in intensity and maintain a medium heat. If using a gas barbecue, turn the gas down slightly to maintain a medium heat.
Brush the rib roast liberally with the beef wash at intervals.
Once the beef is cooked to your liking, remove from the barbecue and cover with foil to rest.
To make the Yorkshire Pudding, place a 10cmx20cmx4cm deep roasting tin (with the oil in it) on to the barbecue or into a preheated oven at 200 degrees celcius. Allow the oil to get really hot (almost smoking). Add the batter carefully and close the oven or barbecue lid. Bake until the pudding has risen well, and is golden brown and crispy. Remove carefully from the tin and drain.
erve a nice slice of beef with a slice of Yorkshire Pudding and some thick gravy!
Prep+Cook BBQ Timer
Plan your cook back from dinner time
Step 1
Fill your BBQ Chimney with approx. 3kg of briquettes and light it following the instructions here.
Step 2
Your briquettes are ready when they are covered in a light ash. Pour the briquettes into your BBQ and put the meat on.
Step 3
Check the meat for doneness using a meat thermometer. If ready, remove from the BBQ, cover with foil and allow to rest before serving.
- Internal meat temperature
- Total time
Additional tips
Please note: this calculator provides a guide only. A meat thermometer should be used to test the meat for doneness before removing it from the BBQ.
This calculator references the use of a Heat Beads® BBQ Chimney and approx. 3kg of Heat Beads® BBQ Briquettes (one full Chimney) in timing the light up and cooking times. Ash over time for Heat Beads® BBQ Briquettes can vary from 30-40 minutes, and varying weather conditions can impact the accuracy of times provided by the calculator.
This calculator is based around using a Kettle BBQ. An open grill, spit or smoker will require you to adjust the cooking times.
Best fuel for a kettle roast
Our Pitmaster’s Pick, plus two great alternatives.
Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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