Prosciutto-wrapped Tenderlion with Greens and Yorkshire Pudding

This was my pick for Sunday dinner on May 17, 2020. This was taken from Donna Hay's The New Classics Cookbook. Page 110

Ale Jus

• 2 cloves of garlic

• 1 Tbs. tomato paste

• Jar of caramelized onion relish or a yummy grannie mustard

• 1 sprig of rosemary

• 330 ml of dark ale

• 1 cup beef stock

• Salt and pepper

Steaks

• 2 slices prosciutto, halved sideways

• 2 Tbs. caramelized onion relish

• 2 thick cut tenderloin steaks at room temperature

• Olive oil, for brushing

To make the ale jus, heat a saucepan over medium heat. Add the garlic, tomato paste and caramelized onion and cook, stirring for 1 minute. Add the rosemary, ale, beef stock, salt and pepper and cook down for 25-30 minutes or until reduced by half. Strain, set aside and keep warm.

Mean while preheat oven to 400° F. Place 2 prosciutto slices, overlapping, on top of each other long ways and spread with caramelized onion or grainy mustard. Wrap each steak with the slices and tie with kitchen string. Sprinkle with salt and pepper and brush with oil. Heat a large ovenproof frying pan over medium heat. Add the steaks and cook for 2 minutes each side. Transfer to the oven and cook for a further 5 minutes for medium rare. Loosely cover the steaks and allow 5 minutes to rest.  

Horseradish Yorkshire Pudding

•  2 eggs
•  2/3 cup milk
•  1 Tbs. horseradish cream
•  1/2 cup all-purpose flour
•  40 g. ghee or melted butter

Preheat oven to 425 degrees F. Place the eggs, milk and horseradish in a bowl and whisk to combine. Gradually add the flour and whisk until smooth. Set aside for 30 minutes. Divide the ghee between muffin tins. Place the tins on a cookie sheet and cook for 5-7 minutes or until the ghee is smoking. Remove the pan from the oven and divide the batter between the tins. Bake for 20-25 minutes or until puffed and golden.

Avocado Caesar Dressing for Greens

• ¼ cup of herbs

• 2 cloves of garlic

• 1 small avocado

• 1/3 cup Dijon mustard

• 2 cups of avocado oil

• 2/3 cup of white wine vinegar

• Salt and pepper

Pulse herbs and garlic in a food processor until fine. Add avocado and Dijon, puree until smooth. With the motor running, slowly drizzle oil and vinegar in and puree until fully combined, season with salt and pepper to taste. Serve over the greens of your choice.

This recipe comes from Straight From the Line by Jason Lynch on page 102. The dressing will keep in the fridge for up to a month.