Herb-Crusted Roast Beef And Yorkshire Pudding With Red Wine Jus

1. 1

   Let roast stand at room temperature 1 hour.

2. 2

   Preheat oven to 250u00b0.

3. 3

   Coat a large roasting pan and wire rack with cooking spray. Sprinkle roast with 1 1/2 teaspoons salt and pepper. Heat a large skillet over medium-high heat. Add roast to pan, fat side down; cook 10 minutes, turning roast to brown on all sides. Remove roast from pan; let stand 5 minutes. Discard fat from pan (do not clean pan).

4. 4

   Combine mustard, rosemary, thyme, and garlic in a small bowl. Rub mustard mixture evenly over roast. Place roast, fat side up, on wire rack in prepared roasting pan. Place pan in oven; bake at 250u00b0 for 2 hours and 40 minutes or until a thermometer registers 135u00b0 (medium-rare) or until desired degree of doneness. Remove roast from oven; let stand 30 minutes. Reserve 2 tablespoons beef drippings.

5. 5

   Sprinkle 1 1/2 teaspoons flour into skillet. Place over medium heat; cook 2 minutes, stirring constantly and scraping pan to loosen browned bits. Stir in wine; cook 2 minutes or until liquid thickens, scraping pan to loosen remaining browned bits. Stir in stock. Increase heat to medium-high. Bring to a boil; cook until liquid is reduced to 1/2 cup (about 8 minutes). Strain stock mixture through a fine sieve over a bowl; return stock mixture to pan.

6. 6

   Preheat oven to 400u00b0.

7. 7

   Coat each of 12 popover cups lightly with cooking spray (omit spray if using nonstick popover pans). Place 1/2 teaspoon of reserved beef drippings into each cup, and place pans in oven for 7 minutes.

8. 8

   Combine milk, egg whites, and whole eggs in a medium bowl, stirring well with a whisk. Weigh or lightly spoon 9 ounces flour into a dry measuring cup. Combine 9 ounces flour and remaining 1 teaspoon salt in a large bowl. Add milk mixture to flour mixture, stirring until combined. Remove pans from oven. Place about 1/3 cup batter in each popover cup. Return pans to oven; bake at 400u00b0 for 28 minutes or until popovers puff and turn golden brown.

9. 9

   Cut twine from roast; remove and discard bones. Cut roast crosswise into 12 thin slices. Add beef juices from cutting board to pan with stock mixture. Place pan over medium heat; bring to a simmer. Remove pan from heat; add butter, stirring until butter melts. Serve jus with beef and popovers.

* Per serving · 4 servings · Values may vary.