Peppered Roast Beef, Gravy, Yorkshire Pudding, and Horseradish Sauce

Name: Peppered Roast Beef, Gravy, Yorkshire Pudding, and Horseradish Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 10 servings black pepper; 10 servings cream; 10 servings Extra virgin olive oil; 10 servings horseradish; 10 servings lemon juice; 10 servings mustard; 10 servings red wine; 10 servings salt; 10 servings Sea salt; 10 servings sirloin; 10 servings sugar; 10 servings vinegar; 10 servings watercress

Peppered Roast Beef, Gravy, Yorkshire Pudding, and Horseradish Sauce might be just the main course you are searching for. This gluten free recipe serves 10. One serving contains 661 calories, 50g of protein, and 30g of fat. A mixture of cream, sea salt, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Put the shredded horseradish into a bowl with the vinegar, lemon juice, mustard, salt, pepper, and sugar. Fold in the softly whipped cream, but do not overmix or it will curdle. It keeps for 2-3 days, but cover it tightly so it does not pick up other flavors in the refrigerator.

Ingredients you will need

Whipped Cream

Horseradish

Lemon Juice

Mustard

Vinegar

Pepper

Sugar

Salt

Equipment you will use

Bowl

An hour or so before you plan to cook the meat, score the fat lightly, brush the surface of the meat with olive oil and coat with freshly cracked black pepper.

Ingredients you will need

Cracked Black Peppercorns

Olive Oil

Meat

Preheat the oven to 475F.

Equipment you will use

Oven

Place the meat in a roasting pan, fat side up, sprinkle with sea salt and put into the fully heated oven. Roast for 15 minutes, then reduce the temperature to 350F. As the fat renders down it will baste the meat. Calculate the cooking time per lb and roast until the beef is cooked to your taste.

Ingredients you will need

Sea Salt

Beef

Meat

Equipment you will use

Roasting Pan

Oven

Make the batter for the Yorkshire pudding and leave to rest for about 1 hour. Make the horseradish sauce, cover and refrigerate.

Ingredients you will need

Horseradish Sauce

Test the meat by pressing a lean surface: if the flesh springs back readily and feels quite soft, it is rare. Alternatively use a meat thermometer, but do not let it touch a bone, otherwise the reading will be inaccurate. (Beef is rare at an internal temperature of 140F, medium at 158F and well done at 167F.)

Ingredients you will need

Beef

Bone

Meat

Equipment you will use

Kitchen Thermometer

When the meat is cooked, allow to rest on a plate in a warm oven for 15-30 minutes before carving, depending on the size of the roast. The internal temperature will continue to rise as much as 4-6F, so remove the roast from the oven while it is still slightly less done than you would like. Increase the oven to 450F.

Ingredients you will need

Meat

Equipment you will use

Oven

Degrease the roasting pan, reserving the beef fat for roasting potatoes and cooking the Yorkshire pudding.

Ingredients you will need

Beef Fat

Potato

Equipment you will use

Roasting Pan

Bake the Yorkshire puddings for 20 minutes.

Equipment you will use

Oven

Pour the beef broth into the roasting pan, put back on the heat and bring to a boil, and add a dash of red wine if you wish. Use a whisk to ensure that all the caramelized meat juices on the tin are dissolved. Season with salt and freshly ground black pepper and thicken with a small quantity of gluten-free roux if you wish. Taste and strain into a hot sauceboat.

Ingredients you will need

Ground Black Pepper

Beef Broth