Beef Sirloin with Horseradish Yorkshire Puddings

Beef Sirloin with Horseradish Yorkshire Puddings

Ready in 55 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 15, 2018.

This recipe uses a 6-hole muffin tin. It may splatter and spit slightly when you pour in the Yorkshire pudding batter, so be confident and take care not to burn yourself. If you don’t have a muffin tin, use a baking dish measuring about 10 x 20cm. Follow the same method but cook for 20-25 minutes then slice to serve.


Ingredients

Horseradish Yorkshire Puddings

  • 1 egg
  • 1/3 cup milk
  • 2 tsp horseradish
  • ¼ cup plain flour
  • ¼ tsp salt
  • ¼ cup oil (not olive oil)

Beef Sirloin

  • 300g beef sirloin steaks
  • ¼ cup water
  • 80g red wine jus

Pea, Spinach and Broccoli Crush

  • 1 broccoli
  • 250g frozen peas
  • ½ bag baby spinach
  • ¼ tsp salt
  • 1½ tsp horseradish
  • 100g feta cheese

Steps

  1. Preheat oven to 220°C. Set aside a 6-hole muffin tin. In a bowl, whisk together egg, milk and first measure of horseradish. Gradually add flour and salt and whisk until smooth. Set aside to rest for 30 minutes. When batter has 10 minutes rest time left, pour a little oil into the base of each compartment of muffin tin.
  2. Place muffin tin in oven to heat for 10 minutes and then carefully remove. Pour batter evenly between each compartment. Bake for 18-22 minutes, until puddings have risen and are golden and cooked through.
  3. While Yorkshire puddings cook, pat beef dry and season. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
  4. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest for 5 minutes. Return pan to low heat and add water to deglaze pan. Add red wine jus and cook, stirring, until warmed through.
  5. Bring a medium pot of salted water to the boil. Finely chop broccoli florets and spinach. Cook broccoli and peas in pot of boiling water for 2-3 minutes. Drain and mash until lightly crushed. Fold though spinach, salt and horseradish, crumble in feta and season if needed. While
  6. To serve, slice beef thickly against the grain. Divide horseradish Yorkshire puddings, pea, spinach and broccoli crush and beef between plates. Drizzle over red wine jus. Cook

Nutritional Information

Energy 2538 kj
607 kcal
Protein 39.9g
Carbohydrate 17.8g
Fat 41.0g