Beef Tenderloin, Yorkshire Pudding and Horseradish Sauce

🧂 Ingredients

• Beef Tenderloin Ingredients
• 5-6 lb beef tenderloin
• 2 tsp salt
• 2 tsp pepper
• 1 tbsp chopped fresh rosemary

  optional
• Yorkshire Pudding Ingredients
• ¾ cup All-purpose flour
• 3 large eggs
• ¾ cup milk
• ½ tsp kosher salt
• ¼ cup rendered bacon fat

  olive oil or butter
• Creamy Horseradish Sauce Ingredients

  (make this ahead of time)
• ½ pint heavy whipping cream
• 3 tbsp of prepared Horseradish from a jar

Instructions

• 1 Instructions for Beef, Yorkshire Pudding and Horseradish Sauce
• 2 Make the Horseradish Sauce and set aside in the fridge. Use a hand mixer to
  blend whipping cream and Horseradish
• 3 Preheat oven to 450 degrees.
• 4 Season the beef generously with salt, pepper, and Rosemary if using
• 5 Prior to cooking the beef, prepare the Yorkshire pudding batter
• 6 In a medium bowl, whisk together flour, eggs, milk and salt until smooth.
• 7 Allow the batter to rest 20-30 minutes at room temperature, while the meat
  cooks.
• 8 Heat a heavy oven proof skillet over medium-high heat.
• 9 Sear the roast in the heavy skillet on all sides until browned, about 3 to 4
  minutes per side.
• 10 Transfer to a roasting pan or keep in oven proof skillet and roast in the
  preheated oven until desired done-ness is reached, (120-125 degrees for
  medium-rare, about 20 minutes).
• 11 While the beef is in the oven, start the Yorkshire pudding.
• 12 Add a teaspoon of warm fat to each cup of a muffin tin.
• 13 Transfer to the oven and heat in the oven for 4 minutes. Both the beef and the
  muffin tins with the hot fat will be in the oven simultaneously for 4 minutes.
• 14 Remove muffin tins from oven, divide batter equally to fill each cup about
  halfway.
• 15 Test temperature of beef with meat thermometer.
• 16 When the desired temperature is reached for the beef, remove from the oven and
  let meat rest, covered loosely with aluminum foil, for 10 minutes before
  carving.
• 17 While the meat is resting, cook the Yorkshire pudding in the oven
• 18 Increase oven heat to 425 degrees.
• 19 Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings
  are golden brown and crisp.
• 20 Cut the Beef Tenderloin into 1/2-inch slices.
• 21 Serve immediately with Yorkshire Pudding and Horseradish Sauce

Nutrition Info