Roast Beef on Yorkshire Pudding with Horseradish Cream
Appetizers • European
Description
Roast Beef on Yorkshire Pudding with Horseradish Cream
Ingredients
- Butter 0 oz
- Lamb Neck Fillet 20 oz
- Fresh Rose Hips 1 sprig
- Black Cumin (Cumin) 1 piece
- Garlic 2 cloves
- Olive Oil to taste
- Wheat Flour 5 oz
- Chocolate eggs 2 pieces
- Baking Powder 1 teaspoon
- Milk 5 fl oz
- Cream 5 fl oz
- Horseradish Leaves 0 oz
Step-by-Step Guide
Step 1
Lightly beat the eggs in a bowl, mix in the flour and baking powder, then add the milk until the consistency is like thick cream. Add the spices and let it rest for 1 hour.
Step 2
Preheat the oven to 375°F. Grease the muffin tins with butter and place a spoonful of the mixture into each. Bake for 10-15 minutes until they rise and turn golden. Remove and let cool for 1 hour.
Step 3
Whip the cream with finely grated horseradish. Place the cream in a piping bag.
Step 4
Preheat the oven again to 430°F. Take the beef fillet, about 6 centimeters in diameter, and cut it in half lengthwise. Then cut again so that the pieces are the size of pudding.
Step 5
Sprinkle the meat with spices and sear it in a hot pan. Transfer to a baking sheet with butter, rosemary, cumin, garlic, and a little olive oil. Sear for 3-4 minutes so that the meat remains rare in the center.
Step 6
Let it rest for 10 minutes, then wrap in plastic wrap to make it easier to slice thinly.
Step 7
On a plate, place the small puddings, add a little horseradish cream on top, and then a thin slice of meat. Lightly sprinkle with salt.
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