BEEF YORKIES
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
CONTAINS GLUTEN
Ingredients:
2 eggs
100 g plain flour
100 mL milk
2 tbsp vegetable oil or beef tallow
600 g beef eye fillet rolled and tied
olive oil
The Horseradish Cream
250 g sour cream
¼ C prepared horseradish
½ tbsp dijon mustard
1 tsp white wine vinegar
1 tsp worcestershire sauce
½ tbsp chives chopped
METHOD:
Step 1
Start with the cream. Add all the ingredients to a bowl and whisk until well combined. Cover with plastic cling film and set aside in the fridge until needed.
Step 2
Preheat the oven to 225°C.
Step 3
Splash a small amount of vegetable oil into each cupcake compartment, then pop the tray into the oven for 10 to 15 minutes. The oil needs to get really hot and almost smoking.
Step 4
Add the remaining pudding ingredients to jug with a good pinch of salt and pepper, then whisk together until light and smooth with no lumps. Carefully remove the tray from the oven and quickly pour the batter evenly into each cupcake compartment. Pop the tray back in the oven and cook for 12 to 15 minutes, or until risen and golden brown.
Step 5
Do not open the oven whilst they are cooking as it may cause the yorkies to sink.
Step 6
Preheat the barbecue to a medium high indirect heat. If you are using a charcoal bbq and don’t have a flat plate, then add a cast iron pan over the heat source.
Step 7
Pat the eye fillet dry with a paper towel, and drizzle with a little olive oil, rubbing all over the meat. Season liberally on all sides with salt and pepper and insert a meat prob to the thickest part of the fillet.
Step 8
Sear the eye fillet on the flat plate or cast iron pan on all sides until the meat has a nice even brown colour. Move to the indirect side and cook until reaching an internal temp of 48C.
Step 9
For this dish I prefer to serve the beef on the rare side, but if you prefer it cooked more then i would suggest taking it off at 54C for a medium rare finish.
Step 10
Remove the meat from the bbq or pan and rest the beef for 10 minutes, covered lightly with tin foil. Once rested, slice the beef as thin as possible. Using a sharp knife will make this a lot easier.
Step 11
Add a good dollop of the horseradish cream to the top of each Yorkshire pudding, followed by a slice or two of the beef fillet. Garnish with more chopped chives, and a pinch of salt and pepper, then watch your guests come running for more.