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.
Rost Beef:
2 lbs
Beef tenderloin or other tender cut of beef
Yorkshire Pudding:
1 cup
all purpose flour
1 cup
milk
2
eggs
1/4 cup
vegetable oil for pan
- Rub roast with fresh herbs and black peppercorns.
- Roast beef at 350°F for approximately 20 minutes per pound for medium doneness.
- The roast will continue to cook slightly after it has been removed from the oven.
- Tent with aluminum foil until ready to slice.
- To prepare the yorkshire pudding, mix all of the ingrediants with a hand blender until smooth.
- Refrigerate mixture for 30 minutes.
- Preheat oven to 425°F.
- Fill bottom of muffin tins with vegetable oil.
- Heat the oiled pan in the oven for about 10 minutes until the oil is very hot.
- Fill the muffin tins about 3/4 full with the yorkshire pudding mixture.
- Bake until golden and fluffy, approximately 15 minutes.
Servings per recipe: 8
Serving size: 1 yorkshire pudding and 4oz beef
1 starch
4 protein
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
