Ingredients:
250g fillet steak
2 large red potatoes
3 large carrots
1 parsnip
250ml red wine
1 red onion
Yorkshire pudding
75 g Gluten Free Plain Flour
25 g Corn flour
5 ml Xanthan Gum
1 Pinch of Salt
2 Eggs
300 ml Milk
30 ml Oil
25 g Butter or Goose Fat
Horseradish sauce
15g freshly grated horseradish, soaked in 2 tbsp. hot water
1 tbsps. white wine vinegar
Pinch of English mustard powder
Pinch of caster sugar
Salt and pepper to taste
150ml/5fl oz. double cream, lightly whipped
Method:
1. Start by prepping the vegetables peel and wash them and cut the carrot and parsnips into baton shapes. Tourne the potatoes and wash
2. Blanch the potatoes in beef stock for about 3 minutes
3. Season the beef and seal on a hot tray on all sides, put into the oven at 150c for about 30mins
4. Making the batter: Mix together the gluten free flour, corn flour, xanthan and salt, Add the eggs, milk and oil to form a batter and beat well.
5. Take the meat out to rest, turn up the oven to 200c while the meat is resting use a little of the juices to roast the potatoes in a tray remove the juices and put them in the smaller portion trays and keep the juices in the oven so it stays hot
6. Blanch the carrots and parsnips and add to the potatoes. And add the Yorkshire batter to the tray
7. Cut the onions finely and fry with some of the beef juice when the onions are soft add the red wine and allow to cook until at required consistency.
8. Drain the soaked horseradish and mix with all the other ingredients.
9. When the veg is crispy and Yorkshire is risen and brown, carve meat and serve
