Stuffed Roast Rib of Beef with Horseradish Yorkshire Puddings
Serves 1
Directions
- 1Sauté mushrooms and garlic in a pan, add spinach to wilt, then chop the mixture.
- 2Mix the mushroom-spinach mixture with chopped lemon thyme, tarragon, fresh breadcrumbs, and egg yolk.
- 3Slice into the rib of beef and stuff with the mushroom mixture, tying the rib with string.
- 4Create a glaze with mustard powder and olive oil and spread over the beef.
- 5Roast at 230 degrees for 15 minutes, then reduce to 170 degrees for two hours.
- 6Whisk flour, eggs, and half the milk until smooth, then add water and remaining milk.
- 7Grate horseradish and add to the batter, then let rest.
- 8After resting the meat for 20 minutes, increase oven temperature and bake the Yorkshire puddings in a hot tray with fat for 15 minutes.
Ingredients
- 1 whole rib of beef
- 1 bunch spinach
- 1 cup mushrooms
- 2 clove garlic
- 1 tbsp butter
- 1 bunch lemon thyme
- 1 bunch tarragon
- 1 cup fresh breadcrumbs
- 1 whole egg yolk
- 2 tsp mustard powder
- 2 tbsp olive oil
- 1 cup plain flour
- 3 whole eggs
- 1 cup milk
- 1 handful horseradish
Tips
- Do not tie the beef too tightly or the stuffing will leak out.
- Rest the beef for at least 20 minutes before serving.
- The roasting tray and fat must be piping hot before adding the batter to get fluffy Yorkshire puddings.
