Rare beef with mustard Yorkshires
You can never have too many main course recipes, so give Rare beef with mustard Yorkshires a try. This recipe serves 8 and costs $3.62 per serving. One portion of this dish contains roughly 70g of protein, 81g of fat, and a total of 1232 calories. A few people made this recipe, and 32 would say it hit the spot. It is brought to you by BBC Good Food. Head to the store and pick up potatoes, full-fat milk, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. Overall, this recipe earns a spectacular spoonacular score of 95%. Similar recipes are Rare Roast Beef With Horseradish Cream, Rare Beef With Radish, Oregano And Lemon, and Rare Aged Balsamic Beef With Mozzarella.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 145 minutes
Ingredients:
4 garlic cloves
2 tbsp lemon thyme leaf
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature
12-16 potatoes, peeled and halved, or quartered
4 tbsp olive oil
175ml full-fat milk
2 large eggs and 1 large egg white
115g plain flour
goose fat (from a can) or sunflower oil
Equipment:
oven
mortar and pestle
frying pan
Cooking instruction summary:
Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare. Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and tsp salt the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7. Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.
Step by step:
1. Heat oven to 220C/fan 200C/gas
2. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas
3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
4. Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and tsp salt the batter should be the consistency of thin double cream.
5. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas
6. Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf.
7. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden.
8. Serve with horseradish, gravy and your favourite veg.
Nutrition Information:
covered percent of daily need
