Roast Beef and Yorkshire Pudding - an English Favorite

Yorkshire:
Prepare before hand with 1 cup flour, 1/8 tsp salt, 2 eggs and 1 cup milk. Mix into smooth batter the cover and refrigerate until ready to bake. I use muffin tins with about 1 tsp of high quality cooking oil in each then preheat in 425 deg oven for about 5-10 minutes. Immediately fill each tin about 2/3 full with batter. Place back into oven at 425 deg for about 20 minutes. DO NOT OPEN OVEN DOOR WHILE BAKING. They will collapse and you won't like the result.

Gravy:
Making gravy is an art and requires a bit of full time attention. The most important thing about great, rich gravy is deglazing the roast pan. All that dark crispy stuff in the bottom of the pan is extremely flavorful and is full of protein. Remove all but a couple tablespoons of grease from the roast. I heat the roaster over medium high heat and deglaze (scrapping bottom with a wide serving fork) with red wine a little at a time. It is amazing how those black bits dissolve.  Sprinkle about 2-3 tablespoons of flour to the resulting liquid stirring constantly until a smooth paste is formed (keep going so no flour lumps are present). Now add water, about a cup at a time to dissolve the paste. Continue to cook adding more water as necessary to get a consistency you will enjoy, not too thick or thin. The gravy will thicken as it continues to cook. Season with a little salt and pepper to taste. Keep warm over low heat.