Roast Beef with Horseradish Cream, Baked Spuds and Yorkshire Pudding

Here is a picture of tonight’s dinner – another hearty end-of-winter/early-spring feast. It’s a blade roast cooked to medium rare, served with a nice brown gravy, horseradish sour cream, roast potatoes, yorkshire pudding and mizuna leaves. Very nice combination indeed!

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5 thoughts on “Roast Beef with Horseradish Cream, Baked Spuds and Yorkshire Pudding

  1. It looks delicious! The blade roast is a great cut of meat for this type of dish—you must have a good butcher available in your area. I’m glad that with the change of seasons, one’s cooking can return to hearty dishes like this. chefjp

  2. Thanks again for the response Chef JP. The blade roast is actually from our local supermarket – butchers are usually too expensive for us. We bought it because it’s the cheapest roasting cut we could purchase – about AU $6.97 a kilo. But yes it is a decent cut to roast, but this piece was not all that tender and had a large grissle line running through it. Bloody tasty though.

  3. I love the text on the photo, that’s really cute!
    I’ve never had yorkshire pudding. I think I’d really like it. I should befriend more Brits or Aussies and make them cook for me. Yeaaaah. That sounds like a good idea!

  4. Thanks Ann! I like the font too. The image manipulation program GIMP has some great fonts and as you can probably see I’ve grown rather fond of using them 😛

    Yorkshire pudding is really easy to make and totally scrumptious dipped in gravy. We can put up a recipe for it if you like!

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