Roast Beef with Horseradish Yorkshire Puddings
1½kg piece rib eye/scotch fillet
2 tbsp Dijon mustard
Roast potatoes, steamed vegetables and gravy to serve
Horseradish Yorkshire Puddings
2 cups plain flour
1 tsp salt
1¾ cups milk
3 tbsp creamed horseradish
4 eggs, lightly beaten
2 tbsp olive oil
Preheat the oven to 200°C. Brush the beef lightly with oil and brown it on all sides in a frypan. Season the beef with salt and pepper and smear mustard over it.
Place the beef on a rack in a roasting dish. Roast the beef for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done.
Remove the beef and cover it loosely with foil, allowing to rest for 20 minutes before carving. While the beef is resting, cook the Yorkshire puddings.
To make Horseradish Yorkshire puddings:
Sift the flour and salt into a bowl. Beat in the milk, horseradish and eggs until they are smooth. To cook the puddings, spoon the oil into 12 non-stick ½ cup muffin holes. Place the muffin pan in the oven for five minutes. Take the muffin pans out of
the oven and pour in the batter. Bake for 20 minutes or until puddings appear puffed-up and cooked.
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