Ingredients
3 pound beef roast (such as petite sirloin)
Kosher salt and cracked black pepper
Vegetable oil
1 onion, coarsely chopped
4 eggs
2 cups milk
2 cups all purpose flour
1 teaspoon salt
Beef drippings or bacon fat
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Large oval cocotte — whole leg of lamb, big batch braises
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Preheat oven to 350°F. Season roast with salt and pepper, and scatter chopped onion in bottom of roasting dish. Heat a large skillet over high heat with vegetable oil until just smoking. Sear roast on all sides until a brown crust forms, about 4 minutes per side. Place roast on chopped onions and place in oven and cook until desire temperature is reached (125°F for medium rare). Raise oven temperature to 400°F. Once roast is out of the oven and resting, beat eggs and milk together. Mix flour and salt and beat into egg mixture until a loose batter forms. Pour 1 tablespoon fat (beef dripping or bacon fat) into each muffin section of muffin tin. Place muffin tin in oven and heat for 10 minutes; remove from oven and divide batter equally between each muffin section, return pan to oven and bake until Yorkshires are puffed and brown, about 8 minutes. Serve sliced roast immediately with Yorkshire pudding, gravy and red wine.