- 6 to 10 slices of bacon
- 2 sprigs fresh rosemary, leaves only, chopped
- 4 sprigs fresh thyme, leaves only
- 2 garlic cloves, peeled and sliced
- Kosher salt and freshly ground black pepper
- 1 2-pound beef sirloin roast
- Extra-virgin olive oil
- 1/4 cup all-purpose flour
- 1 cup reduced-sodium beef broth
- 1 recipe Yorkshire Pudding
- 1 1/2 cups all-purpose flour
- Pinch of kosher salt
- 3 large eggs
- 1 1/2 cups milk (room temperature)
- 2 tablespoons melted unsalted butter
- Preheat oven to 375 degrees F. Lay a sheet of parchment paper on a cutting board. Shingle the bacon slices on the paper. Sprinkle with rosemary, thyme, and garlic and season with salt and pepper. Lay the roast on the bacon and use the paper to help evenly roll the bacon up and around the roast. Tie with kitchen twine. Place the roast in a large roasting pan. Drizzle with oil. Roast about 1 1/2 hours or until an instant-read meat thermometer reads 135 degreees F for medium-rare when inserted into the thickest part. Allow the meat to rest for 25 minutes before slicing.
- For the gravy, skim and discard the fat from the drippings in the pan, leaving 1/4 cup fat remaining. Set the pan with the drippings and the 1/4 cup fat over medium heat on the stovetop. Sprinkle flour onto drippings, stirring with a whisk until thickened. Whisk in the beef broth. Simmer about 12 minutes, until flour is completely cooked and gravy is slightly thickened. Season with salt and pepper. Serve sliced beef roast with Yorkshire Pudding and gravy.
- Preheat oven to 425 degrees F. Grease a 9-inch round nonstick baking pan and place in the oven while you make the batter. For the batter, in a large bowl combine 1 1/2 cups all-purpose flour, a pinch of kosher salt, 3 large eggs, 1 1/2 cups milk (room temperature), and 2 tablespoons melted unsalted butter. Whisk for 2 to 3 minutes or until smooth and shiny. Pour batter into the hot pan and bake about 30 minutes, until pudding is puffed and golden. Serve immediately.