Ingredients (for 4):
- Sirloin - 1 kg
- Butter - 20 g
- Oil - 50 ml
- Onion - 50 g
- Carrot - 50 g
- Celery - 50 g
- Garlic - 2 cloves
- White wine - 150 ml
- Beef stock - 400 ml
- Mixed herbs - 1 bunch
- Egg - 2
- Flour - 1 cup
- Milk - 200 ml
- Butter - 10g
- Potato - 100 g
- Rosemary - 1 sprig
- Horseradish sauce - 4 tbsp
- Green salad - appropriate
Procedures:
1. Defrost the beef sirloin in room temperature, then season with salt and black pepper finely.
2. Cut the celery into small pieces.
3. Cut the carrot into small pieces.
4. Cut the onion into small pieces.
5. Put some oil on the baking tray, then put the vegetables in. Add the smashed garlic. After adding some oil on the beef, put it on top of the vegetables and put the butter in pieces on top.
6. Put the sirloin in oven, pre-heated at 220 degree Celsius, and cook for 25 minutes. Remove in the process to spoon the oil back on the surface.
7. Remove the sirloin from oven. Keep the beef warm by wrapping in tin foil, and let it rest for 25 minutes.
8. Whisk the eggs and then add flour and milk. Mix well with blender. Then put in the fridge for 30 minutes.
9. Add 2 tbsp of the oil from the baking tray, then pour in the mixture to baking cup. Put in the oven pre-heated at 200 degree Celsius and bake for 30 minutes until the dough rises and turns golden brown.
10. Remove the Yorkshire pudding from oven.
11. Heat up the baking tray with the vegetables, use the wooden spoon to remove the extract from the tray, and then transfer to a saucepan.
12. Pour in white wine and heat up to vaporise the alcohol. Add beef stock and the herbs to reduce the sauce to half. Then use a sieve to filter out the sauce.
13. Wash the potatoes and cut in halves.
14. Put the potatoes in the baking tray, season with salt and black pepper finely, and then sprinkle with rosemary.
15. Put in oven pre-heated at 220 degree Celsius and bake for 20 minutes.
16. Cut the beef into slices, then put on the serving plate, with green salad on the side, along with the potatoes. Pour some of the sauce on the beef, and adding the horseradish sauce as condiment. Serving the Yorkshire pudding together.
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