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Roast Beef with Shallots and Horseradish Yorkshire Puddings
Roast the beef alongside echalion shallots for extra flavour and follow this recipe to accompany the beef with perfect Yorkshire puddings.
- 1 drizzle olive oil
- 2 kg large topside beef joint, approx. 2 kg – french trimmed
- 6 sprigs rosemary
- 8 whole echalion shallots, peeled
- 50g plain flour
- 50g cornflour
- ½ tsp baking powder
- 3 medium eggs
- 1 tbsp hot horseradish
- 150ml semi skimmed milk
- 2 tbsp vegetable oil
Total time required
- Preparation time:
- Cooking time:
Use salt and pepper to season.
- To cook the beef preheat oven to 220C fan/240C/gas 9.
- Drizzle a little olive oil over the beef and season well with salt and pepper.
- Place the rosemary sprigs in the base of a roasting tin and sit the beef on top.
- Roast the beef (20mins per 450g + extra 20 mins for rare/ 25 mins per 450g + extra 25mins for medium/ 30 mins per 450g + extra 30 mins for well done).
- 30 minutes before the end of cooking time, add your shallots.
- Remove your beef and let it rest for 20 minutes before serving.
- Meanwhile, to make the Yorkshire puddings, place the flour, cornflour and baking powder into a large mixing bowl. Add the eggs and horseradish. Mix well with an electric or handheld whisk.
- Slowly add the milk whilst continually whisking. Whisk for 3 minutes, until there are no lumps.
- Season and place the mix in the refrigerator to rest for 30 minutes.
- Using a 12 hole muffin tin, pour a little vegetable oil into each hole. Place the muffin tin in the oven, allowing the oil to heat for 10 minutes.
- Evenly divide the chilled Yorkshire pudding mix between the muffin holes, and bake for 10-15 minutes, or until golden brown and crisp.
- Carve the rested beef and serve with the roasted shallots and horseradish Yorkshires.