Yorkshire Pudding with Roast Beef

Ingredients

• 500 g roast beef
• 1 Tbsp clarified butter
• Salt
• pepper (ground)
• 2 Eggs
• a pinch of salt
• 150 g flour
• 300 ml milk
• 4 tbsp pork lard
• 8 small ramekins or soufflé tins
• 200 g Sour Cream
• 2 tbsp horseradish (jarred)
• 2 tbsp lemon juice
• Salt
• white pepper
• coarse pepper
• arugula

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with both fan and conventional heat.

2. 2.

   Brown the sliced roast beef in a very hot, oven‑proof pan with clarified butter on each side, then bake in the preheated oven for 30–40 minutes. Remove, season with salt and pepper, wrap in foil and let rest for about 10 minutes.

3. 3.

   Whisk eggs, salt, flour and milk with an electric hand mixer until smooth, then let sit briefly. Grease the ramekins with pork lard and heat the oven to 250°C (480°F) until the fat is bubbling. Remove the ramekins, stir the batter quickly and pour it thinly into the tins. Bake in the hot oven for about 12 minutes until golden‑brown, risen and crisp; do not open the oven during baking. Let cool slightly before removing the puddings from the tins.

4. 4.

   Whisk sour cream with horseradish and lemon juice, seasoning with salt and pepper to taste.

5. 5.

   Slice the roast beef and arrange on top of the Yorkshire puddings. Place a spoonful of horseradish‑sour‑cream sauce on each slice, sprinkle with coarse pepper and garnish with arugula before serving.