Rare Roast Beef and Yorkshire Pudding

Serves: to serve 4

Prep Time: 15 Minutes + waiting

Cook Time: 45 Minutes

Ready In: 1 hr
+ waiting

4 oz - plain flour (all purpose flour)

¼ teaspoon - salt

1 - egg

½ pint - milk

- beef dripping (or duck or goose fat)

1 - onion

4 thick slices - rare sirloin

4 handfuls - rocket watercress & baby spinach salad

1 small stick - fresh horseradish

1 bunch - chives

¼ pint - creme fraiche

2 tablespoons - vinegar salad dressing

Make 4 individual Yorkshire puddings... sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the egg into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk. Allow this mixture to stand for at least half-an-hour.
Using four small baking tins (round or square doesn't matter) place a knob of beef dripping (or duck or goose fat) in the bottom of each and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot. Half fill the tin(s) with the batter and cook for at least 20-25 minutes depending on the depth of the tin. The puddings will rise high above the top of the tins and will be an almost hollow shell, nicely browned around the edges and golden in the middle. (Don't be tempted to open the oven door while the Yorkshires are cooking).
Meanwhile, slice the onion thinly in whole slices. Dust in flour and then either deep fry or fry in ½" (1cm) of duck or goose fat until golden brown.
When the Yorkshire Puddings are ready, slice them in half (not all the way!) and open like a bun. Make a small portion of Vinegar Salad Dressing in a bowl and gently mix the salad and dressing together. Fill the Yorkshire Puddings with salad then season both slices of the sirloin with salt and freshly-ground pepper and lay on top.
Grate (shred) the horseradish and chop the chives. Mix both together with the creme fraiche and spoon a large tablespoon over the beef, before sprinkling with crispy onion rings. Serve straight away for a truly unusual and tasty meal.