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Yorkshire Recipes
by N Y L F
Serves 2
Preperation time 15 minutes
Cooking time 15 minutes (approx)
Ingredients:
Filling
1 tbsps creamed horseradish
115g/4oz butter
4 tbsps olive oil
2 tsps Dijon mustard
1 rib of Aberdeen Angus beef joint
1 pinch of salt and fresh ground pepper
2 Yorkshire potatoes, peeled and chopped into chunks
Generous portion of fresh purple sprouting brocolli
Method
1. Season beef with salt and freshly ground pepper. Sear on a hot griddle pan until cooked to your liking, then set aside to rest, keeping warm
2. Boil potatoes in salted boiling water until tender; drain. Mash potatoes; beat in creamed horseradish, butter and season with salt and freshly ground pepper.
3. Bring a pan of water to the boil. Add purple sprouting brocolli and blanch for 1-2 minutes until just tender; drain and keep warm.
4. Mix together Dijon mustard and olive oil. Season with salt and freshly ground pepper and pour over the brocolli making sure it is coated.
5. Place a dollop of the mash on a plate. Slice the beef, lay it over the mash and serve the brocolli on the side. Serve with onion gravy.
