Sunday roast beef with yorkshire pudding

Name: sunday roast beef with yorkshire pudding
Total time: 70 min
Yield: 4
Ingredients: 500 gram Roast beef; 1 tablespoon mustard; 90 gram flour; 25 gram butter; 100 ml sour cream; 2 tablespoon grated horseradish; 1 egg; 125 ml milk

Ingredients

Directions

Let the roast beef come to room temperature.
Preheat the oven to 240 ° C.
Rub the roast beef around with salt, freshly ground black pepper and mustard and place the meat on the grid in the roasting dish.
Put half a tablespoon of flour in a sieve and sprinkle the flour over the meat.
Place the butter in thin slices on the meat.
Slide the roasting pan in the middle of the oven and roast the meat for 5 minutes.
Then switch the oven temperature back to 180 ° C and roast the roast beef in another 20-25 minutes brown, the meat is then rosé inside.
Drizzle the meat occasionally with the cooking fat.
Mix in a bowl the sour cream with the horseradish and some salt and pepper to a spicy sauce.
When the meat is almost ready in a bowl, beat the remaining flour with the egg and milk to a smooth batter and add some salt and pepper.
Pour the batter into the baking tin.
Remove the roasting tray with meat from the oven and increase the oven temperature to 220 ° C.
Sprinkle a few tablespoons of the frying fat of the meat over the batter and slide the baking sheet into the oven.
Fry the Yorkshire pudding in 10-15 minutes until crispy brown and done.
In the meantime, keep the meat warm on a shelf under aluminum foil.
Cut the meat into thin slices and serve on a warm dish.
Serve the Yorkhire pudding and the horseradish sauce.
Tasty with baked potatoes with carrot and parsnip.