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Type of cooking:
Preparation time: 10 minutes
Cooking time: 65 minutes
Ingredients (for 24 individual servings) :Method: Preheat oven to 220°c. Place the peppers in a small baking tray and pop in the oven to roast for 30 minutes, turning occasionally until the skins have blackened.
Remove from the oven and place straight into a ziplock bag to sweat and allow the skins to loosen. Once cool, slit the peppers in half, remove the stalks, seeds and skin. Tear the flesh into 1 cm strips and toss into a bowl with the olive oil, thyme leaves, vinegar and garlic.
Lower the oven to 200°c. Season the beef with the pimentón and rub with the olive oil. Sear in a hot pan on all sides before placing in the oven to roast for 20 minutes (for rare meat) 25 minutes (medium-cooked meat). Remove from the oven and leave to rest before carving.
Tip the flour into a large bowl, make a well in the middle, pour in the eggs and slowly add the milk, whisking continuously until a smooth batter is reached. Stir in the sweet pimentón and season with sea salt and black pepper.
Drizzle a little sunflower oil in the bottoms of a 12 hole non-stick patty tin. Place the tin in the oven for the oil to preheat and get very hot. Remove the tin from the oven, divide the batter between the holes and place back in the oven to cook for 15 minutes until golden and puffed. Repeat using all the batter.
Place a crispy Yorkshire on each plate, top with a thin slice of beef, a few of the peppers and serve immediately, drizzled with a little of the pepper dressing.