Rare roast fillet with Yorkshire pudding

Name: Rare roast fillet with Yorkshire pudding
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 beef fillet; 125.00 ml flour cake; 2.00 ml salt; 2.00 fresh rosemary sprigs, chopped; 4.00 eggs; 600.00 ml milk; 125.00 ml vegetable oil

4 servings

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Beef

By Food24 November 03 2009

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Ingredients (7)

1.00

beef fillet

YORKSHIRE PUDDING

125.00 ml	flour — cake
2.00 ml	salt
2.00	fresh rosemary — sprigs, chopped
4.00	eggs
600.00 ml	milk
125.00 ml	vegetable oil

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Method:

Preheat oven to 200 ºC. Brown fillet in a very hot pan containing a little olive oil. Bake uncovered for 25 minutes until it is cooked, but still quite rare. YORKSHIRE PUDDING: Sift together flour and salt. Add rosemary, eggs and milk and blend in a food processor until batter is smooth. Pour into a jug, cover and refrigerate for an hour or more. Divide oil between muffin pan hollows and place in oven until oil is sizzling hot. Stir batter and, as soon as pans are ready, pour batter into them. Batter should sizzle as it hits the oil. Bake for 15 minutes, or until puddings are puffed up and golden. Remove from pans and serve immediately with sliced fillet and a dash of English mustard.
Serves 4.