Yorkshires with Rare Beef & Horseradish Cream paired with a Syrah
Yorkshires w/ Rare Beef & Horseradish Cream
300gm rolled beef fillet, seasoned with salt and pepper
125gm cream fraiche
1 heaped tbsp. grated horseradish
100ml full fat milk
Salt & Pepper
4 portobello mushrooms, finely diced
1tbsp. worcestshire sauce
1 clove of garlic, finely chopped
¼ cup rice bran oil for cooking
To make the horseradish cream, combine the cream fraiche with the horseradish and season with salt, stir to combine and place in the fridge covered to set.
To make the mushroom mix, pre heat a small fry pan to medium heat, add the butter then once melted, add the garlic and mushrooms and continue to cook until the mushrooms have softened. Add the worsetshire sauce and cook until evaporated. Season with salt and pepper and set aside.
To make the Yorkshire batter, combine flour, milk and egg in a high speed blender and blitz until well combined. Set aside to rest for 4 hours or overnight in the fridge.
Once the batter has been rested, pre heat oven to 220c and pour a little oil, such as rice bran into each of the holes of a 12 hole muffin tray. Place in oven to heat up until smoking. Remove from oven and pour batter into each hole until they are a ¼ full. Return the tray to the oven for 15 minutes until the batter pops up and they are golden. Repeat until all the batter has been used.
To cook the beef, leave the oven at 220c. Heat a pan to a medium heat with a little oil and sear the beef on all sides. Place on an oven tray and into the oven for 20 minutes. Once cooked through, remove from oven, cover with foil and allow to rest for 10 minutes before thinly slicing.
To assemble, spoon a dollop of the horseradish cream fraiche into each Yorkshire followed by a spoonful of the mushroom mix, piece of thinly sliced beef and garnish with micro sprouts.