Roast Beef and Yorkshire Pudding

Ingredients

• 3 pound beef roast
• Kosher salt and cracked black pepper
• Vegetable oil
• 1 onion, coarsely chopped
• Yorkshire Pudding:
• 4 eggs
• 2 cups milk
• 2 cups all purpose flour
• 1 teaspoon salt
• Beef drippings or bacon fat

Directions

1. Heat the oven to 350 degrees F. Sprinkle the roast generously with salt and pepper, then spread the chopped onion across the bottom of a roasting dish.
2. Set a large skillet over high heat and add vegetable oil. When the oil is barely smoking, add the roast and brown it well on every side, about 4 minutes per side.
3. Transfer the roast to the roasting dish, setting it on top of the onions. Roast until it reaches your desired temperature, using 125 degrees F for medium rare.
4. Increase the oven heat to 400 degrees F. While the roast rests, whisk the eggs with the milk. In a separate bowl, combine the flour and salt, then beat that into the egg mixture until you have a thin batter.
5. Add 1 tablespoon fat, using beef drippings or bacon fat, to each cup of a muffin tin. Put the tin in the oven for 10 minutes to get the fat hot.
6. Take the muffin tin out of the oven and portion the batter evenly among the cups. Return the pan to the oven and bake until the Yorkshires are browned and puffed, about 8 minutes.
7. Slice the roast and serve right away with the Yorkshire pudding, gravy and red wine.