Instructions for Beef, Yorkshire Pudding and Horseradish Sauce

Make the Horseradish Sauce and set aside in the fridge. Use a hand mixer to blend whipping cream and Horseradish

Preheat oven to 450 degrees.

Season the beef generously with salt, pepper, and Rosemary if using

Prior to cooking the beef, prepare the Yorkshire pudding batter

In a medium bowl, whisk together flour, eggs, milk and salt until smooth.

Allow the batter to rest 20-30 minutes at room temperature, while the meat cooks.

Heat a heavy oven proof skillet over medium-high heat.

Sear the roast in the heavy skillet on all sides until browned, about 3 to 4 minutes per side.

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).

While the beef is in the oven, start the Yorkshire pudding.

Add a teaspoon of warm fat to each cup of a muffin tin.

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.

Remove muffin tins from oven, divide batter equally to fill each cup about halfway.

Test temperature of beef with meat thermometer.

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.

While the meat is resting, cook the Yorkshire pudding in the oven

Increase oven heat to 425 degrees.

Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.

Cut the Beef Tenderloin into 1/2-inch slices.

Serve immediately with Yorkshire Pudding and Horseradish Sauce