Roast Beef and Yorkshire Pudding

I made this for Miles and some of his friends. It was out Christmas dinner a few days late but it was really good. I haven't had Yorkshire pudding in a long time and boy were they good.

Roast Beef:
Ingredients:

2 lb. roast beef
Garlic
Olive Oil
Salt
Pepper

Place the beef roast on a clean work surface and rub with the olive oil, garlic, salt, and pepper.

Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.

Yorkshire Pudding:
Ingredients:

1 1/4 cups milk
4 eggs
Scant 1/2 teaspoon salt
Freshly ground black pepper
1 1/2 cups all-purpose flour, sifted
1 tablespoon beef drippings or vegetable oil

To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.


Veggies:

Potatoes
Carrots
Onions
Salt
Pepper
1/2 cup water

Combine veggies and spices in tin foil packets. Cook in the oven with the roast beef for 45 min.