2 egg
100ml milk
70g flour
Salt & Black Pepper
Canola Oil
200g beef rump
Method
Yorkshire Pudding
Whisk the egg and flour together then whisk in the milk in a steady stream. Season to taste, pass through a sieve and let stand for 30 minutes.
Pour a tablespoon of oil into each medium sized muffin cup in a 6 portion muffin tin, place in your oven until the oil is hot. Remove from the oven and half fill each of your muffin cups with Yorkshire Pudding mix.
Place back in the oven until cooked, golden and doubled in size.
Beef
Sear the beef then place in an oven at 160 degrees Celcius until correct doneness – approximately 6 to 10 minutes (rest for 5 minutes).
Thinly slice the beef across the grain and place onto each of the Yorkshire Puddings, drizzle with hot gravy/brown sauce of your choice and add a teaspoon of Frenchmaid Horseradish Sauce.
Add some fresh picked marjoram and serve.