Roast fillet of beef with herbed Yorkshire pudding

Name: Roast fillet of beef with herbed Yorkshire pudding
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 kg beef fillet; 90.00 g flour cake; 90.00 g flour self-raising; 5.00 ml cornflour; 4.00 eggs beaten; 375.00 ml milk; 15.00 ml fresh mixed herbs; 5.00 ml salt; 65.00 ml sunflower oil

6 servings

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Beef

By Food24 November 03 2009

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Ingredients (9)

1.00 kg

beef — fillet

YORKSHIRE PUDDINGS

90.00 g	flour — cake
90.00 g	flour — self-raising
5.00 ml	cornflour
4.00	eggs — beaten
375.00 ml	milk
15.00 ml	fresh mixed herbs
5.00 ml	salt
65.00 ml	sunflower oil

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Method:

Preheat oven to 220 ºC.
YORKSHIRE PUDDINGS: Combine flours in a large bowl and make a well in centre. Whisk in eggs, then slowly add milk and herbs, mixing well. Season.
Pour oil into a muffin pan with 12 hollows and place in oven until hot.
Pour batter into pans, to come three quarters up the side of each hollow.
Bake for 25 minutes, or until puffed and brown.
Meanwhile, heat a lightly oiled, heavy-based frying pan and brown fillet on both sides over high heat. Transfer to a roasting pan and roast for 10 minutes with Yorkshire puddings.
Serve hot, with horseradish cream.