Ingredients

  • Yorkshire Pudding
    • 110 grams flour
    • ¼ teaspoon salt
    • 2 eggs
    • 290 milliliters milk
    • ½ cup lard melted
    • 1 kilograms beef tenderloin
  • Horseradish cream
    • 230 milliliters whipping cream
    • ¼ cup horseradish cream
    • salt and pepper
    • ½ bunch watercress

Directions

1. Combine yorkshire pudding ingredients through milk in a blender and blend until smooth. Let rest 30 minutes.
2. Preheat oven to 220*C/425*F/GM 7.
3. Pour drippings into small patty tins. Place tins in oven to heat up. Pour batter into tins, 1/2 Tablespoon each, and bake 10-11 minutes until risen and golden. Lard MUST BE HOT to puff correctly. You have to add lard each time.
4. Meanwhile, grill steak until medium rare. Let rest then slice thinly. Can cook hours ahead.
5. Place all horseradish cream ingredients in a blender and blend until smooth. Pour into large "mustard" dispenser.
6. Assembly- Squirt horseradish cream into each Yorkshire pudding. Arrange garnish then 15g of beef on top. Best to assemble right before serving, else pud looses it's crispness.

Notes
Serving Ideas:Original makes 60 appet, 20 servings, 15g meat/pud
Suggested Wine:75 min for 20 serv., Incr time prop to serv. (4x)


Categories
Beef, hot, main courseAppetizer
Keywords
Beef, main courseAppetizer, hot
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