Roast Beef with Yorkshire Pudding

Ingredients for 4 personas:

• Salt, black pepper
• 1 kg of chuck beef steak on the part that has no streaks of fat
• The juice of 3 lemons
• 375 g of brandy
• 250 g of butter
• Extra virgin olive oil
• Parsley, tarragon, chives and coriander (abundant and all fresh)

For the pudding:

• 100 g of flour
• Salt
• 2 eggs
• 360 g of milk
• 3 tbsp. roast grease

Preparation:

1. Season the meat with salt and pepper. Marinate with the lemon juice and the brandy.
2. After half an hour, turn it over and let it marinate again.
3. Chop the fresh herbs in the mixing jug at speed 10, 30 seconds.
4. Heat a frying pan over high heat with the butter and a drizzle of olive oil.
5. Brown the meat over high heat for 5 minutes on each side.
6. Add the juice from the marinade. Coat with the herbs, place it on a baking sheet on a non-stick paper. Cook in the preheated oven at 200 degrees for 3 minutes. Turn it over and cook 3 more minutes.
7. Remove the roast beef from the tray and let it cool.
8. Strain the cooking juice and set aside. When it is cold, separate 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 marinade juice and pudding.

To prepare the pudding:

1. Place the butterfly accessory.
2. Mix the dry ingredients at speed 1, 20 seconds.
3. Add the eggs and a little milk. Mix at speed 2.
4. Keep adding the milk with the middle cap uncovered, at speed 3.
5. Let the dough rest for 30 minutes.
6. Fill the mixing jug with 500 g of water. Heat at SL speed, 100 degrees, 8 minutes.
7. Put a tablespoon of cooking fat in the bottom of a flan pan. Fill it with the dough and cover the mold with film. Repeat the operation until the dough is finished.
8. Place the flan molds in the steamer. Cover it and fit it on top of the mixing jug without the cap (be careful not to burn yourself with the steam).
9. Cook at speed 1, 100 degrees, 35 minutes.
10. Unmold the pudding when cold.