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Yorkshire Puddings
- 3/4 cup milk
- 1 1/2 cups all-purpose flour
- 2 eggs
Roast Beef
- Oil, for cooking
- 3 lb. boneless beef roast (round tip or rib)
For Horseradish Cream
- 1/2 cup whipping cream
- 2-3 tablespoons grated fresh or bottled white horseradish
- A few drops of lemon juice
For Au Jus
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 leek, chopped
- 1 bay leaf
- 2 sprigs of fresh thyme
- 3 peppercorns
- 2 cups brown stock
Directions
For Yorkshire Pudding: Combine the milk with 1/2 cup water. Sift the flour and some salt into a bowl and make a well in the center. Add the eggs and begin to whisk. As the mixture thickens, gradually add the milk and water, whisking until a smooth batter forms. Pour into a pitcher, cover and stand for 30 minutes. Preheat the oven to 425 degrees F.
For Roast Beef: On the stove top, heat about 1/4 cup of oil in a roasting pan over high heat. Add the beef, fat-side-down, and brown all over, turning with tongs. Transfer the beef to the oven and, turning and basting every 15 minutes, roast for 30 minutes for rare, 45 minutes for medium-rare, and 1 hour for well done.
For Horseradish Cream: Lightly whip the cream until soft peaks form. Gently fold in the horseradish and season to taste with salt, pepper and the lemon juice. Do not overfold or the mixture will become too thick. Transfer to a serving bowl, cover and chill.
Transfer the beef to a plate, cover lightly with foil and allow to rest for 10-15 minutes before carving. Leaving a tablespoon of fat in the roasting pan, drain the excess fat and use it to brush a deep, 12-hole muffin pan.
Heat the muffin pan in the oven for 2-3 minutes until lightly smoking. Divide the Yorkshire pudding batter between the cups and bake for 15-20 minutes, or until puffed and golden.
For Au Jus: Heat the remaining fat in the roasting pan over the stove top. Add the vegetables and gently fry over medium heat for 5 minutes, or until golden, stirring constantly. Drain the pan of any excess fat; add the bay leaf, thyme, peppercorns and a little hot stock, scraping the base of the pan with a wodden spoon. Add the remaining hot stock and simmer to reduce by half, skimming off any foam or fat. Strain into a saucepan, discarding the vegetables and seasonings. Skim again, season to taste, then cover and keep warm.
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