Photo: Lily Banse
Thyme-roasted fillet of beef, Yorkshire puddings, swede and carrot purée, Swiss chard, caramelised shallots and beef jus
47 ingredients
1 hr + 2 hr
Serves 4
openrecipes
A classy take on the classic British favourite, raising roast beef and Yorkshire puddings to the ranks of the sublime.
Estimated Nutrition (whole recipe, rough)
1638
Calories
93g
Protein
51g
Fat
194g
Carbs
Counts 21 of 29 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Goose | not in our table | 0 |
| Swede | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp finely grated fresh horseradish
- 2 tbsp crème fraîche
- 1 tsp Dijon mustard
- pinch sugar
- 1 tbsp white wine vinegar
- 75ml/2½fl oz double cream
- 3 large potatoes
- 2 tbsp goose fat
- 2 sprigs thyme
- 3 large carrots
- 1 swede
- 25g/1oz unsalted butter
- 200ml/7fl oz chicken stock
- splash double cream
- 25g/1oz unsalted butter
- 1 tbsp caster sugar
- 8 small round shallots
- splash red wine vinegar
- 50ml/2fl oz red wine
- 50ml/2fl oz beef stock
- 200ml/7fl oz robust red wine
- 200ml/7fl oz beef stock
- 1 shallot
- 1 sprig thyme
- 1 bay leaf
- 1 star anise
- 5 peppercorns
- 2 tsp redcurrant jelly
- 25g/1oz cold unsalted butter
- 2 large free-range eggs
- about 150g/5½oz plain flour
- about 150ml/5fl oz whole milk
- rapeseed oil
- 800g/1lb 12oz dry-aged Aberdeen Angus beef
- rapeseed oil
- 2 sprigs rosemary
- 2 sprigs thyme
- sea salt and freshly ground black pepper
- 2 tbsp beef stock
- 25g/1oz butter
- 250g/9oz Swiss chard
- 250g/9oz spring greens
- 200ml/7fl oz chicken stock
- large knob of unsalted butter
- sea salt and black pepper
- 2 parsnips
- , for deep frying sunflower oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes