Try this yorkshire pudding with roast beef recipe, or contribute your own.
Suggest a better descriptionHeat oven to 300°F. Heat the clarified butter in a very hot oven-proof pan and brown the beef on all sides. Roast in the oven for 30-40 minutes. Take out and season with salt and ground black pepper. Wrap in foil and let rest for 10 minutes. For the yorkshire pudding, beat the eggs, a pinch of salt, flour and milk with electric mixer to a smooth batter. Let rest briefly. Trub up the oven to 475°F. Grease a muffin tin with lard and place in the oven until the fat is bubbling. Stir the batter quickly and pour into the mounds. Bake for 12 minutes until the batterhas risen and is crisp. Do not open the oven during cooking time. Take out and let cool slightly. For the saucem mix the cream with the horseradish sauce and lemon juice. Season with salt and white pepper. Alice the roast beef and arrange on the yorkshire puddings. Place a spoonful of horseradish-cream sauce on each pudding. Sprinkle with coarse pepper and garnish with lambs lettuce to serve.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 143 | ||
Calories from Fat: 85 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 24.4mg | 1 % | |
Potassium 74.3mg | 2 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 11.5g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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