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Beef Tenderloin, Fried Egg, Yorkshire Pudding and Baked Beans
2017-06-12
https://www.metro.ca/userfiles/image/recipes/dejeuner-pour-souper-10594.jpg
PT10M
PT1H00M
PT1H10M
Edamame baked beans:In a pot place in all ingredients.Simmer with lid on for around 30 minutes.Once beans have begun to soften remove lid and continue to simmer until sauce reduces and thickens.Add a splash of water if sauce over thickens – you’re looking for tinned baked beans like consistency.Yorkshire pudding:Preheat oven to 425°F.In a mixing bowl combine the eggs, milk, flour and salt until mixture is smooth.Refrigerator for a minimum of 30 mins, 24 hours is ideal.
Add 1 tsp. of oil into each section of a 12-hole muffin tray and slide it into the oven on the top shelf until very hot. You want the oil to be just beginning to smoke.Carefully remove the tray from the oven and the pour the batter into each section to around three quarters full.Slide the tray back into the oven. Do not open the oven door.If your door does not have a window or light don’t open until at least 10 minutes.Remove after around 15 to 20 minutes or until fluffy and lightly golden. Serve immediately.The key to perfect Yorkshire puddings is; very cold batter, very hot oil, and do not open the oven door.Serve up your beans and Yorkshire pudding with a fillet steak grilled to your liking topped with a sunny side up well seasoned egg.
4-8
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4-6 onces (110-170 g) beef tenderloin
3 cups (750 mL) edamame frozen
1/4 cup (60 mL) soy sauce
1/2 cup (125 mL) ketchup
1 1/2 cup (375 ml) water
1/3 cup (80 mL) brown sugar
1 garlic clove, finely minced
1 tsp. (5 mL) chili flakes to taste
1 tsp. (5 mL) thyme, finely chopped
4 large eggs
1 1/2 cup (375 mL) full fat milk
1 tsp. (5 mL) coarse salt or kosher
1 1/4 cup (310 mL) all-purpose flour
Beef Tenderloin, Fried Egg, Yorkshire Pudding and Baked Beans
4-8
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME
Ingredients
-
4-6 onces
(110-170 g)beef tenderloin
-
1
eggs
-
edamame baked beans:
-
3 cups
(750 mL)edamame frozen
-
1/4 cup
(60 mL)soy sauce
-
1/2 cup
(125 mL)ketchup
-
1 1/2 cup
(375 ml)water
-
1/3 cup
(80 mL)brown sugar
-
1
garlic clove, finely minced
-
1 tsp.
(5 mL)chili flakes to taste
-
1 tsp.
(5 mL)thyme, finely chopped
-
cracked pepper
-
Yorkshire pudding:
-
4
large eggs
-
1 1/2 cup
(375 mL)full fat milk
-
1 tsp.
(5 mL)coarse salt or kosher
-
1 1/4 cup
(310 mL)all-purpose flour
-
4 Tbsp.
(60 mL)vegetable oil or canola oil
Preparation
Edamame baked beans:
In a pot place in all ingredients.
Simmer with lid on for around 30 minutes.
Once beans have begun to soften remove lid and continue to simmer until sauce reduces and thickens.
Add a splash of water if sauce over thickens – you’re looking for tinned baked beans like consistency.
Yorkshire pudding:
Preheat oven to 425°F.
In a mixing bowl combine the eggs, milk, flour and salt until mixture is smooth.
Refrigerator for a minimum of 30 mins, 24 hours is ideal. Add 1 tsp. of oil into each section of a 12-hole muffin tray and slide it into the oven on the top shelf until very hot. You want the oil to be just beginning to smoke.
Carefully remove the tray from the oven and the pour the batter into each section to around three quarters full.
Slide the tray back into the oven. Do not open the oven door.
If your door does not have a window or light don’t open until at least 10 minutes.
Remove after around 15 to 20 minutes or until fluffy and lightly golden. Serve immediately.
The key to perfect Yorkshire puddings is; very cold batter, very hot oil, and do not open the oven door.
Serve up your beans and Yorkshire pudding with a fillet steak grilled to your liking topped with a sunny side up well seasoned egg.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
