Roast Beef with
1 Boneless Beef Roast (3 lbs)
1/8 salt and pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 ½ cups low fat milk (1% milkfat)
1 ½ cups all-purpose flour
¼ tsp salt
¼ tsp dried thyme leaves
1 ½ cup beef broth (low sodium)
½ cup port or low sodium beef broth
1 ½ cups sliced fresh mushrooms
¼ cup chopped shallots
½ tsp dried thyme leaves
1/8 tsp salt and pepper
2 tbsp all-purpose flour
2 tbsp butter or margarine
Preheat oven to 350 degrees, sprinkle meat with salt and pepper.
Place in roasting pan and place on rack in oven. Roast for 60 minutes or until internal temperature reaches 140 degrees (medium rare), or 1 hour to hour and quarter 155 degrees medium.
Liberally grease eight-6 ounce custard cups. In medium sized bowl combine the eggs, egg whites, milk and the 2 tbsp or drippings from roast pan. Add the 1 ½ cups flour, the ¼ tsp sand and thyme leaves. With rotary beater or wire whisk, beat until smooth. Fill custard cups 2/3 full.
Bake for 40 minutes or until the Yorkshire puddings are very brown and crusty. Remove from the oven and immediately pierce each with a sharp knife to release steam.
In saucepan add broth and port, add the mushrooms, shallots, the ½ tsp thyme, 1/8 tsp salt and pepper. Bring to boil. Lower heat and simmer for 3 minutes or until mushrooms are tender.
In small bowl mix the flour and butter. Stir into mushroom mixture. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly til thickens. Slice roast . Serve immediately and the Yorkshire pudding.