Seared Kobe Beef, Yorkshire Pudding & Horseradish Cream

Seared Kobe Beef, Yorkshire Pudding & Horseradish Cream

A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN

Wine Pairing: 2009 Reserve Cabernet

Yorkshire Pudding
1½ cups all purpose flour
½ teaspoon salt
1½ cups milk
3 large eggs
Pinch of nutmeg
4 tablespoons canola oil

Seared Kobe Beef
Kobe beef or New York dry aged beef
½ bunch of chives, chopped

Horseradish Cream
2 tablespoons horseradish
¼ teaspoon ground black pepper
½ cup crème fraîche or sour cream
¼ cup heavy cream, whipped to semi-stiff peaks

FOR YORKSHIRE PUDDING: Preheat oven to 400 degrees. Put eggs, milk, salt, and nutmeg in a blender. Mix on medium high. When combined, slowly pour in flour. Let mix until thoroughly combined. Let batter rest for 20 minutes. Pour a thin layer of oil in a mini 2" muffin tin, and place in oven until extremely hot. Pour in the pudding mixture (one quarter to halfway full), and bake for 15-20 minutes until golden brown.

FOR KOBE BEEF: Sear Kobe beef to medium rare (125 degrees internal temperature). Can alternatively use a flat iron.

FOR HORSERADISH CREAM: Fold whipped heavy cream into creme fraiche. Add in horseradish and black pepper. Add salt to taste. 

To serve, put Yorkshire pudding on serving dish, top with slices of Kobe beef, and add a dollop of horseradish cream and chopped chives.

« back to recipes