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Baron of Roast Beef, Yorkshire Pudding & Horseradish Cream

This recipe is from Episode 7 of Secret Meat Business

Ingredients

  • For Yorkshire Pudding

  • For Horseradish cream

Method

  • 1.

    Score the outer fat of the standing Rib Roast, rub the outside of the roast with salt & pepper.

  • 2.

    Then rub the thyme into the outside of the roast, placing any excess thyme on top of the meat.

  • 3.

    Wrap the cut of beef around twice with butcher twine and place into an baking pan.

  • 4.

    Bake the beef at 200ºC 15 minutes.

  • 5.

    After 15 minutes turn the temperature down to 175ºC and cook till meat is cooked to your liking.

  • 6.

    The beef will be cooked to medium rare when the internal core temperature, using a digital thermometer, is 48ºC. This should take approximately 50 minutes.

  • 7.

    When cooked, let the beef rest for half the cooking time, aprox 20 to 30 minutes.

  • 8.

    Place the vegetables on a separate baking tray & drizzle with duck fat, salt, pepper & the rosemary.

  • 9.

    Cook in the oven 200ºC until the vegetables are golden (approximately 20 minutes), when cooked sprinkle the parsley over the vegetables & gently stir thru.

  • To make the Yorkshire pudding:

  • 1.

    Place eggs into a mixing blow with a pinch of salt and whisk.

  • 2.

    In a separate bowl add the flour & milk, whisk slowly adding the eggs & mix until a smooth dough forms.

  • 3.

    Set aside and rest the mixture for 15 minutes

  • 4.

    Heat up a baking pan and add the duck fat, heat until a slight smoke haze forms.

  • 5.

    Add the Yorkshire pudding mixture and put the baking pan back into the oven at 220ºC for 10 to 15 minutes.

  • 6.

    Remove the Yorkshire pudding when dough has risen and is golden brown

  • To make horseradish cream:

  • 1.

    Whisk the cream to soft peaks fold through the horseradish, salt & pepper.

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Baron of Roast Beef, Yorkshire Pudding & Horseradish Cream.

 
 

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