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Rare Roast Beef and Yorkshire Pudding Recipe

Rare Roast Beef and Yorkshire Pudding

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

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This unusual recipe for Rare Roast Beef and Yorkshire Pudding is perfect if you have some rare beef left over from a previous meal. If not, just cook yourself a joint using our Sunday Roast Beef Recipe (though this recipe is best using sirloin). If you can't get hold of fresh horseradish you will be forgiven by the Food Fairy for using ready-made horseradish sauce.

Rare Roast Beef on Yorkshire Pudding takes a typically British tradition and turns it into a typically British snack (though some might say it's a meal on its own!). Britain is unique in it's age-old custom of rare roast beef and horseradish sauce. Add that to the uniquely British Yorkshire Pudding, and you have a two-handed treat that you won't quickly forget!

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 45 Minutes

Ingredients for Rare Roast Beef and Yorkshire Pudding

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 oz
plain flour (all purpose flour)
¼ teaspoon
½ pint
beef dripping (or duck or goose fat)
4 thick slices
rare sirloin
4 handfuls
rocket watercress & baby spinach salad
1 small stick
fresh horseradish
1 bunch
¼ pint
creme fraiche
2 tablespoons
vinegar salad dressing


How to Cook Rare Roast Beef and Yorkshire Pudding

  1. Make 4 individual Yorkshire puddings... sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the egg into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk. Allow this mixture to stand for at least half-an-hour.
  2. Using four small baking tins (round or square doesn't matter) place a knob of beef dripping (or duck or goose fat) in the bottom of each and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot. Half fill the tin(s) with the batter and cook for at least 20-25 minutes depending on the depth of the tin. The puddings will rise high above the top of the tins and will be an almost hollow shell, nicely browned around the edges and golden in the middle. (Don't be tempted to open the oven door while the Yorkshires are cooking).
  3. Meanwhile, slice the onion thinly in whole slices. Dust in flour and then either deep fry or fry in ½" (1cm) of duck or goose fat until golden brown.
  4. When the Yorkshire Puddings are ready, slice them in half (not all the way!) and open like a bun. Make a small portion of Vinegar Salad Dressing in a bowl and gently mix the salad and dressing together. Fill the Yorkshire Puddings with salad then season both slices of the sirloin with salt and freshly-ground pepper and lay on top.
  5. Grate (shred) the horseradish and chop the chives. Mix both together with the creme fraiche and spoon a large tablespoon over the beef, before sprinkling with crispy onion rings. Serve straight away for a truly unusual and tasty meal.

If you can make your Yorkshire pudding mix the day before it is all the better for resting overnight in the fridge. When required, whisk the mix and allow it to return to room temperature.
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Reviews of Rare Roast Beef and Yorkshire Pudding

Rating 5 out of 5 - Many cooks will make this recipe again December 13 2014
Oh Lordy Lordy, this is a hell of a recipe!! It is so more-ish that my whole tribe demanded a repeat performance the following day! If you're a Brit (like I am) and used to cooking Brit food (as I am), Yorkshire pudding poses no major challenges and, with a good-sized piece of rare beef left over, making this "sandwich" was dead simple. I confess I used pre-made horseradish sauce instead of grating my own, but I suspect the end result was just as good. This is a recipe to die for! It's a keeper and I'm truly glad I found it. Thanks, Graham.
(5 reviews)

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