Yorkshire Pudding with Roast Beef
Ingredients
- For the sauce
- 200 grams Sour cream
- 2 Tbsps Horseradish (from a jar)
- 2 Tbsps lemon juice
- salt
- white peppers
- For the garnish
- peppers
- lamb's lettuce
- For the roast beef
- 500 grams Roast beef
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- For the Yorkshire pudding
- 2 eggs
- 1 pinch salt
- 150 grams Pastry flour
- 300 milliliters milk
- 4 Tbsps Lard
- 8 Ramekins or Soufflé dishes
Preparation steps
Preheat the oven to 140°C (approximately 285°F).
For the roast beef: Add butter to a very hot, ovenproof skillet. Brown each side of the roast beef in the skillet. Bake in preheated oven for 30-40 minutes, then remove. Season with salt and pepper, cover and let roast beef rest for about 10 minutes.
For the Yorkshire pudding: Whisk together eggs, salt, flour and milk with an electric hand mixer until the dough is smooth. Let stand briefly. Grease the ramekins or souffle dishes with lard grease and place in the oven at 250°C (approximately 480°F) until the lard grease is bubbling. Take the ramekins from the oven, stir the dough briefly and pour dough into ramekins. Place in hot oven for approximately 12 minutes until the dough has risen and is crisp golden brown. Do not open the oven during the cooking time. Remove from oven and let cool slightly. Remove Yorkshire pudding from the ramekins and let cool.
For the sauce: Mix sour cream with horseradish and lemon juice and season with salt and pepper.
For serving: Cut the roast into slices and arrange on Yorkshire pudding. Place horseradish sour cream sauce on roast beef and season with coarse pepper. Serve garnished with lettuce.
