Roast Beef with Yorkshire Pudding

Ingredients for 4 personas:

• Salt, black pepper
• 1 kg of beef entrecôte from the side of the steak without fat streaks
• Juice of 3 lemons
• 375 g brandy
• Parsley, tarragon, chives and coriander (plenty of fresh parsley, chives and coriander)
• 250 g butter
• Extra virgin olive oil

For the sauce:

• 2 shallots
• 40 g butter
• 10 g olive oil
• 2 tsp green pepper
• Brandy
• 500 g cream
• 2 tbsp Bovril
• Juice from cooking the roast beef
• Optional:
• Pinch of salt
• 1 tsp cornflour

For the pudding:

• 100 g flour
• Salt
• 2 eggs
• 360 g milk
• 3 tbsp. cooking tallow

Preparation:

1. Season the meat with salt and pepper. Marinate with the lemon juice and brandy.
2. After half an hour, turn it over and leave it to marinate again.
3. Chop the fresh herbs in the mixing jar: press “Pulse”, 6 seconds.
4. Heat a frying pan over a high heat with the butter and a drizzle of olive oil.
5. Brown the meat on a high heat for 5 minutes on each side.
6. Add the juices from the marinade. Coat with the herbs and place on a baking tray on non-stick baking paper. Bake in a preheated oven at 200 degrees for 3 minutes. Turn and cook for a further 3 minutes.
7. Remove the roast beef from the tray and leave to cool.
8. Strain the cooking juices and set aside. When cool, set aside 3 tablespoons of fat to prepare the pudding.
9. When the meat is cold, cut it into thin slices. Serve at room temperature with the hot sauce and pudding.
10. To prepare the pudding:
11. Mix the dry ingredients: press “pulse” for 10 seconds.
12. Stir in the eggs and a little milk.
13. Press “pulse” 7 seconds.
14. Add the rest of the milk and press “pulse” 15 seconds.
15. Select “pastry”, speed 4, 2 minutes.
16. Leave the dough to rest for 30 minutes.
17. Put a tablespoon of cooking tallow in the bottom of a flan mould. Fill it with the batter and cover the mould with film. Repeat the operation until the batter is finished.
18. Fill the jar with 500 g of water.
19. Place the custard cups in the steamer. Cover the steamer and place it on top of the jar.
20. Cook on the “steam” setting for 35 minutes.
21. Unmould the puddings when they are cool.

Prepare the sauce:

1. Place the peeled shallots in the mixing jar with the butter and olive oil.
2. Press “pulse” for 2 seconds.
3. Select “sauce”, speed 1, 90 degrees, 3 minutes.
4. Add the green pepper and Brandy.
5. Select “sauce”, speed 1, 3 minutes at 100 degrees.
6. Add the rest of the ingredients and select “sauce”, speed 1, 3 minutes at 100 degrees.
7. Optionally, you can season with a pinch of salt.
8. If you find that the sauce is a little runny, strain it and reserve the pepper.
9. Return the liquid to the jar and add a little corn flour diluted in water.
10. Cook on speed 2, 2 minutes at 100 degrees (until thickened).
11. Stir in the green peppercorns.