Beef Sirloin Strips with Yorkshire Puddings and Horseradish Cream

Ingredients

• 600 g sirloin steak
• 120 g plain flour
• 2 eggs
• 200 ml whole milk
• 3 tbsp horseradish sauce
• 100 ml crème fraîche
• 3 tbsp sunflower oil
• 300 ml beef stock

Method

1. 1

   Make the Yorkshire pudding batter by whisking the flour, eggs and milk together with a pinch of salt until smooth. Rest for 20 minutes.

2. 2

   Preheat the oven to 220°C/200°C fan. Add a little sunflower oil to each hole of a 12-hole bun tin and heat in the oven for 10 minutes until smoking. Pour in the batter and bake for 20 minutes until puffed and golden.

3. 3

   Meanwhile, slice the sirloin into thick strips. Season and sear in a very hot frying pan with 1 tbsp oil for 2 minutes, keeping them pink in the centre. Rest for 3 minutes.

4. 4

   Deglaze the pan with the beef stock, reduce by half for a quick jus.

5. 5

   Mix the horseradish sauce with the crème fraîche for a simple cream. Serve the beef strips in or alongside the Yorkshire puddings with the jus and horseradish cream.