Beef and Vegetables with Parmesan Yorkshire Puddings

Name: Beef and Vegetables with Parmesan Yorkshire Puddings
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8 portions
Ingredients: 40 g Parmesan cheese; 30 g unsalted butter; 150 g plain flour; 100 g whole milk; 3 medium eggs; 2 pinches fine sea salt; 2 pinches ground nutmeg; 2 - 3 garlic cloves; 20 g olive oil; 200 g brown onion; 800 g beef topside; 1 Tbsp Dijon mustard; 2 tsp fine sea salt; 1 tsp ground black pepper; 250 g red wine; 400 g water; 1 ½ vegetable stock cube (for 0.5 l); 5 g fresh rosemary leaves; 300 g waxy potatoes; 300 g broccoli florets; 30 g unsalted butter; 30 g plain flour; 1 pinch dried oregano; 1 pinch dried rosemary; 2 Tbsp white wine vinegar

Pas d’évaluation

Préparation 20min

Total 1h 35min

8 portions

Ingrédients

Mini Parmesan Yorkshire Puddings

Parmesan cheese cut in pieces (3 cm)
40 g
unsalted butter diced
30 g
plain flour
150 g
whole milk
100 g
medium eggs
3
fine sea salt
2 pinches
ground nutmeg
2 pinches

Beef, Potatoes, Vegetables and Gravy

garlic cloves to taste
2 - 3
olive oil
20 g
20 g olive oil
brown onion cut in wedges
200 g
200 g red onion, cut in wedges
beef topside cut in two pieces
800 g
Dijon mustard
1 Tbsp
fine sea salt plus extra for seasoning
2 tsp
ground black pepper plus extra for seasoning
1 tsp
red wine
250 g
water
400 g
vegetable stock cube (for 0.5 l) crumbled
1 ½
1 ½ heaped tsp vegetable stock paste, homemade
fresh rosemary leaves
5 g
waxy potatoes cut in pieces (2 cm)
300 g
broccoli florets
300 g
unsalted butter diced
30 g
plain flour
30 g
dried oregano for sprinkling
1 pinch
dried rosemary for sprinkling
1 pinch
white wine vinegar
2 Tbsp