Yearling Roast Beef with Horseradish Yorkshire puddings
1½ kg Yearling Beef Roast
2 tbsp Dijon mustard
Roast potatoes, steamed vegetables to serve
Horseradish Yorkshire Puddings:
2 cups plain flour
1 tsp salt
1¾ cups milk
3 tbsp creamed horseradish
4 eggs, lightly beaten
2 tbsp extra virgin olive oil
Preheat oven to 200ºC. Brush beef lightly with oil and brown on all sides in a frypan. Season beef with salt and pepper. Smear the mustard over the beef.
Place beef on a rack in a roasting dish. Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer.
Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving.
While beef is resting cook the Yorkshire puddings. To serve slice the beef into thin slices and serve with the Yorkshire puddings.
To make Horseradish Yorkshire puddings; While the beef is cooking make the Yorkshire pudding batter. Sift the flour and salt into a bowl and beat in the milk, horseradish and eggs until smooth. To cook puddings, spoon the oil into 12 non-stick 1/2 cup muffin holes. Place the muffin pan in the oven to heat for 5 minutes.Take muffin pans out of the oven and pour in the batter. Bake for 20 minutes or until puffed up and cooked.
Serve with roast potatoes, steamed vegetables and gravy.