Beef Cutlets with Yorkshire Pudding

Ingredients

• 1 kg beef cutlet roast (from beef)
• 50 g soft butter
• 1 tbsp Dijon mustard
• 1 tsp freshly ground pepper
• 1 tsp Sweet paprika powder
• Salt
• 2 tbsp Vegetable oil
• 1 Carrot
• 3 small shallots
• 8 garlic cloves
• 1 tbsp chopped thyme
• 1 tsp orange zest
• 1 tbsp Tomato Paste
• 200 ml red wine
• 500 ml beef stock
• starch (for thickening as desired)
• 30 g horseradish root
• Cress (for garnish)
• 120 g flour
• a pinch of salt
• 1 egg
• 100 ml milk
• 3 tbsp vegetable oil

Instructions

1. 1.

   Preheat the oven to 230°C fan and top heat. Wash and pat dry the meat. Mix butter with mustard, pepper, paprika, and salt; rub all over the meat. In a roasting pan add oil and place the meat inside. Roast in preheated oven for 30 minutes. Reduce heat to 180°C and cover the meat, cooking another 1-1¼ hours until tender. Meanwhile peel and finely dice carrots and shallots. Flatten garlic cloves and combine with carrots, shallots, thyme, and orange zest; add to the pan 45 minutes before the end of cooking. Cook until the meat is soft (use a thermometer to check doneness), then stir in tomato paste and deglaze with red wine and stock. Strain the gravy through a fine sieve and bring to a boil again. Season and thicken as desired. Grate horseradish into the sauce; do not simmer further.

2. 2.

   Preheat the oven to 220°C fan.

3. 3.

   Sift flour into a bowl, season with salt, beat in egg. Pour about 60 ml water over it and whisk in milk until a smooth, thick batter forms. Spoon oil into the wells of a pudding or muffin tin. Heat the oven for 5-10 minutes until hot. Carefully pour batter into the wells. Bake another 10-15 minutes until golden brown and airy.

4. 4.

   Arrange the beef cutlets with the puddings on a plate, pour sauce over them, garnish with cress, and serve immediately.