Roast Beef with Yorkshire Pudding

Recipe developed by Chef Leslie Cairns

Photo by Hannah Kim

 

Roast Beef with Yorkshire Pudding

This traditional dinner makes great leftovers for sandwiches the next day (just slice a yorkshire pudding in half and add some meat and mustard). Yorkshire pudding are a good low potassium alternative to potatoes.

Ingredients

Roast Beef:
Beef tenderloin or other tender cut of beef (2 pounds)

Yorkshire Pudding:

  • 1 cup all purpose flour
  • 1 cup milk
  • 2 eggs
  • About 1/4 cup vegetable oil for pan

Directions

  1. Rub roast with fresh herbs and black peppercorns.
  2. Roast beef at 350°F for approximately 20 minutes per pound for medium doneness.
  3. The roast will continue to cook slightly after it has been removed from the oven.
  4. Tent with aluminum foil until ready to slice.
  5. To prepare the yorkshire pudding, mix all of the ingrediants with a hand blender until smooth.
  6. Refrigerate mixture for 30 minutes.
  7. Preheat oven to 425°F.
  8. Fill bottom of muffin tins with vegetable oil.
  9. Heat the oiled pan in the oven for about 10 minutes until the oil is very hot.
  10. Fill the muffin tins about 3/4 full with the yorkshire pudding mixture.
  11. Bake until golden and fluffy, approximately 15 minutes.

Nutrient Analysis

Calories: 251 KCal

Protein: 27 g

Carbohydrates: 9 g

Fibre: 0.3 g

Total Fat: 11 g

Sodium: 85 mg

Phosphorus: 262 mg

Potassium: 405 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1 yorkshire pudding and 4oz beef

Renal and Diabetic Exchanges

1 starch
4 protein

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