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Recipe Detail Page
Roast Beef with Yorkshire Pudding & Béarnaise Sauce
Holiday 2012
In order to have all elements of this dish come together at the same time it’s best to prepare a mise en place, French for having everything “put in its place.” It simply means to have all the ingredients washed, cut and measured before beginning the recipe.
Serves 6
2 eggs (for Yorkshire puddings)
1 cup (250 mL) all-purpose flour, sifted
½ tsp (2 mL) salt
¾ cup (175 mL) milk
1/3 cup (80 mL) water (at room temperature)
1½ lbs (750 g) beef tenderloin
Salt and freshly ground pepper
¼ cup (60 mL) vegetable oil
3 tbsp (45 mL) white wine vinegar
1 egg yolk (for Béarnaise Sauce)
2 tbsp (30 mL) fresh tarragon, finely chopped
½ cup (125 mL) unsalted butter, melted
6 cups (1.5 L) arugula, washed and dried
1 Preheat oven to 350°F (180°C).
2 To prepare Yorkshire pudding batter, in a medium bowl whisk together eggs, flour, salt and milk. Once combined, whisk in water until smooth. Pour batter into a measuring jug or pitcher, set aside.
3 Season beef generously with salt and freshly ground black pepper. In an ovenproof pan heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Sear beef in oil until well browned, about 4 minutes per side.
4 Place beef in oven and cook to desired doneness. Medium-rare is achieved when a meat thermometer reads 135°F (57°C), about 35 to 40 minutes. Remove meat from oven, cover with foil and let rest.
5 Increase oven heat to 450°F (230°C).
6 Using a 12-cup muffin tin place just under 1 tsp (5 mL) of remaining vegetable oil into each hole. Place muffin tin in oven and heat for 3 minutes. Carefully remove hot pan from oven and divide pudding batter equally between each hole. Place back in oven and bake until puffed and lightly browned, about 15 minutes.
7 To make Béarnaise sauce, in a small saucepan boil vinegar to reduce by half. Let cool slightly and place in medium bowl with egg yolk, tarragon, a generous pinch of salt and freshly ground pepper.
8 In same saucepan, melt butter over medium-low heat. Once melted, skim off any foam with a teaspoon and pour melted butter into a measuring cup, leaving the solids behind in the pan. Slowly whisk clarified butter into egg yolk mixture 1 tbsp (15 mL) at a time; continue to whisk in all the butter until the sauce has thickened. Set aside.
9 Slice beef very thinly so that it is pliable and roll into “rosettes.” Tear an opening into each of the puddings and fill each with beef, allowing each to overflow from the opening. Divide arugula between 6 plates, top each with 2 puddings and generously drizzle Béarnaise sauce.
Serves 6
TIP Another option for a classic condiment for this dish is horseradish cream. Stir together ½ cup (125 mL) mayonnaise, desired amount of horseradish, a dash of Worcestershire sauce and freshly ground pepper.
