Roast Beef with Yorkshire Pudding and Horseradish Mashed Potatoes

How to prepare roast beef with yorkshire pudding and horseradish mashed potatoes

1. Take the meat out of the refrigerator 1 hour before cooking, to give it time to come to room temperature. Dry well with paper towels, then generously season with ground black pepper, salt and finely chopped rosemary leaves. Press the seasonings with your hand so they adhere well to the meat.
2. Heat 1 tablespoon oil well in a non-stick pan. Sear the meat 1 minute on each side, then 30 seconds on the edges.
3. Cut the peeled onion in half lengthwise and place in an oven-safe pan, cut side down. Place the piece of meat on top of the onion, so the meat doesn't touch the pan.
   * the onion, besides supporting the meat in the pan (so air circulates underneath), will give a good flavor to the gravy.
4. Roast the meat at 160C for 40 minutes (medium; that's how long I left it) or 33 minutes (medium-rare).
5. While the meat is roasting, prepare the pudding batter. Note that all ingredients for the pudding should be at room temperature. Beat the egg with salt. Add the milk and water and whisk well. Add the flour and whisk until smooth. You'll get a soft batter, like pancake batter. Set the batter aside until you're ready to bake the puddings.
6. Mashed potatoes: peel the potatoes, cut into cubes and boil in salted water. Drain and mash well with a potato masher or ricer. Mix with butter until it melts, then add hot milk until fluffy. Season at the end with salt and grated horseradish. Keep warm.
8. Remove the meat from the oven and transfer to a warm platter. Optionally, drizzle with 1 teaspoon Worcestershire sauce. Cover with aluminum foil until the rest of the components are ready (or at least 20 minutes).
9. Set the oven to 220C.
10. Brown gravy: place the pan in which the beef was roasted on the stovetop. Discard the onion pieces. Deglaze with wine and scrape the bottom of the pan with a wooden spoon to dissolve all the juices that dripped into the pan. Add the broth and simmer for 1 minute. Add the butter and simmer 1-2 minutes, until the gravy becomes syrupy.
11. For the Yorkshire pudding: use 3 pans that are 10 cm in diameter and 2 cm high. Put 1 tablespoon fat (or oil) in each pan. Put the pans in the oven for 5 minutes to get very hot (the fat should start smoking slightly).
    * for tastier pudding, ideally use fat from roast beef; so when I make beef borscht or beef noodle soup, I drain the fat left in the pan from the roasted meat into a disposable plastic cup and keep it in the fridge or freezer; it's perfect for these puddings; if you don't have that, sunflower oil is ok too.
    ** if you don't have pans like in the photo, you can use a muffin tin
12. Divide the pudding batter among the 3 pans. When you pour the batter into the pans, it should sizzle loudly, a sign that the pans were heated enough.
14. Bake the puddings at 220C for 20 minutes (until golden). Don't open the oven during this time.
15. Serving: divide the gravy on plates. Place one pudding on each plate. In the center put mashed potatoes. On top arrange thin slices of roast beef.

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