Method:
This method is a little different as it crisps the beef up at the finish of the roasting as I believe this works better. Based on these timings you will have medium rare beef, the longer you leave it to rest the more medium it will become. It is great for sandwiches and with the leftovers.
First, make the Yorkshire Pudding mix. Do this by stripping the thyme from the stalks and adding to a bowl along with the eggs, salt and pepper, then whisk together. Next, sieve the flour into the eggs and stir to make a paste, ensuring there are no lumps. Now gradually add the milk and stir to form a smooth batter.
Chill and rest in the fridge, for use later.
For the beef, set and preheat the oven to 160 degrees.
Peel the onions and cut into quarters and set in a roasting try. Rub the beef with a little vegetable oil and a good amount of salt and cracked black pepper and then place on to of the onions in the roasting tray. This will help to cook the meat more evenly.
Place in the beef in the oven for 60 minutes. After this raise the oven temperature to 250 degrees for 10 minutes to crisp the beef on the outside. Remove from the oven and wrap in foil and leave to rest for 20 minutes. Keep the oven temperature at 250 degrees.
In the meantime, make the Yorkshire Puddings. Place a tablespoon of vegetable oil in each mould of the Yorkshire Pudding or muffin tray and put in the oven. This is important as the oil must be very hot before the batter is added.
When the beef is taken out of the oven, remove the batter from the fridge, whisk it once to ensure it has not split. Carefully remove the trays from the oven and fill the hot moulds three quarters of the way up with batter and then place back in the oven and reduce the temperature to 180 degrees and cook for 25 minutes.
Slice the beef and serve with the Yorkshire puddings along with your preferred vegetables. You can also make your gravy with the pan juices and onions from the beef roasting tin.