Originally Posted by
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I find the answer is standing the roast for the full time it takes to cook the Yorkshire pudding. It really doesn't lose that much in temperature. The potatoes can be done with the roast and then refreshed in the oven during the last 15 minutes of baking the pudding (after the pudding has popped).
I agree, however, that the biggest challenge is timing the roast right in the first place, so that you end up with a nice medium-rare.
Agreed. I am always annoyed when I see people on TV suggesting that you stand meat with a foil covering. It's fine if you want beef really well done and don't care that your foil tent will keep it cooking. It will of course, ruin a medium-rare and make those lovely crisp bits go rather limp and soggy.