Roast beef on Yorkshire pudding with horseradish cream
4 servings
50 minutes
Roast beef on Yorkshire pudding with horseradish cream is an exquisite dish with British roots, combining airy pudding and tender meat with a spicy accent. Yorkshire pudding, traditionally served with roast beef, has a crispy golden crust and a soft, porous texture inside. The horseradish cream complements the flavor, adding a light sharpness and freshness to the dish. The secret to preparation is the right combination of temperature and baking time to ensure the perfect pudding texture and meat juiciness. Presentation includes small puddings topped with creamy sauce and thin slices of beef, creating a harmony of flavors and aromas. This dish is perfect for a festive dinner or cozy family gathering, captivating with its rich taste and elegant presentation.
1
Lightly beat the eggs in a bowl, mix in the flour and baking powder, then add milk to a consistency of thick cream. Add spices and let it sit for 1 hour.
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
- Milk: 100 ml
- Olive oil: to taste
2
Preheat the oven to 190 degrees. Grease the muffin tins and place a spoonful of the mixture in each. Bake for 10-15 minutes until risen and golden. Remove and let cool for 1 hour.
- Butter: 50 g
3
Whip the cream with very finely grated horseradish. Place the cream in a pastry bag.
- Cream: 150 ml
- Horseradish: 60 g
4
Again preheat the oven to 220 degrees. Take a beef fillet, about 6 centimeters in diameter, and cut it in half lengthwise. Then cut again so that the pieces are pudding-sized in diameter.
- Beef fillet: 500 g
5
Sprinkle the meat with spices and brown it in a hot pan. Transfer to baking paper with butter, rosemary, cumin, garlic, and a little olive oil. Fry for 3-4 minutes to keep the center raw.
- Olive oil: to taste
- Butter: 50 g
- Fresh rosemary: 1 piece
- Caraway: 1 piece
- Garlic: 2 cloves
6
Leave for 10 minutes, then wrap in film to make it easier to slice thinly.
7
Place small puddings on a plate, add a bit of horseradish cream on top, and a thin slice of meat. Lightly sprinkle with salt.
