Rare Roast Beef Yorkshire Pudding

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Beef and yorkshire puddingWe love this modern take on a traditional Yorkshire dish. A great alternative to a Sunday roast. 

Serves 4

What You’ll Need:

  • For the Yorkshires
  • 250g plain flour
  • 4 free range eggs
  • 550ml whole milk
  • For the beef
  • 8 thick slices of rare sirloin
  • 200g rocket watercress & baby spinach salad
  • 1 stick fresh horseradish, grated
  • bunch of chives
  • 300ml crème fraiche
  • tbsp french dressing
  • 1 onion
  • salt & pepper

What To Do:

1. To make the Yorkshire puddings, sift the flour and add pinch of salt.Whisk the eggs and milk then slowly whisk into the flour to make the batter. Leave the mix to rest overnight in the fridge.

2. Once rested, whisk the mix and bring to room temp. Heat pudding trays with oil at 220c until smoking, and then pour in the batter and cook for 35mins until risen and golden brown. Do not open the oven door when they’re cooking

3. For the onion rings, slice the onion thinly in whole slices. Dust in flour and then deep fry until golden brown.

4. Slice Yorkshire in half (not all the way) and open like a bun. In a bowl gently mix the salad and dressing together, and then fill Yorkshire with salad. Season both slices of the Sirloin and lay on top.

5. Mix the grated horseradish, chives and crème fraiche together and spoon a large tbsp over the beef, before sprinkling with onion rings.

Recipe from Andy Bates Street Feasts airing weekdays at 12.30pm & 6.30pm from Monday 26th September on Food Network UK – Sky Channel 262/263 and on Freeview Channel 49. 


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