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How-To

Classic Roast Beef and Yorkshire Pudding

Searing and slow roasting create crisply crusted, succulent beef

ByAnne Willan Fine Cooking Issue 12
Photos: Brian Hagiwara & Geoff Langan
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Anne Willan, the author of more than 30 cookbooks and the founder and president of L’Ecole de Cuisine La Varenne in Burgundy, France, and La Varenne at The Greenbrier in West Virginia, shares here recipes for traditional English roast beef and all the fixings, including gravy and Yorkshire pudding, in this article. She tells you how to choose the best cut of meat, how to prepare it for the pan, and how to pare the finished meal with wine.

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    Fine Cooking Magazine - November/December 2020

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