Preparation / Directions:
Beat eggs until foamy. Beat in milk. Gradually add flour, beating constantly until mixture is smooth. Season with salt and pepper to taste. Refrigerate batter one hour while beef is roasting.
When roast is done, remove to carving board and pour off all juices and all but three tablespoons of fat (reserve excess fat and juices for gravy). Heat oven to 400 degrees. Return roasting pan with fat to oven and heat until fat sizzles. Pour cold batter into pan and bake at 400 degrees for 15 minutes. Turn temperature down to 350 degrees and bake 15 minutes more. Pudding should be puffy and golden. Serve immediately with roast beef and gravy.
|
