Sunday Roast

Recipe by Mlýnec Executive Chef

Expats.cz Staff

Written by Expats.cz Staff Published on 21.06.2011 15:16:01 (updated on 21.06.2011) Reading time: 2 minutes

Food & Drink

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Sunday Roast

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– Ribeye steak with Yorkshire pudding


Mlýnec
Marek Purkart

“I like it because it is simple, tasty and always enjoyable to share with the friends at the table. Even thoguh it is simple, it takes some time to prepare it and I love slow food. By the way, all the traditional meals are “slow food” :)”

Marek Purkart  

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Steak: 12 hours to marinate, 1 – 1.5 hours cooking time
Yorkshire pudding: 5 minutes preparation, 18 minutes cooking time

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Serves 4:

  • 1000g Ribeye steak
  • Pepper & salt
  • Amazon Spice (by Gurmeto, you can get it at U Salvátora)
  • 2 spoons of olive oil           

Yorkshire pudding:

  • 70g flour (hladká mouka) 
  • 70ml milk
  • 8 eggs
  • 3g salt
  • 2g sugar
  • 100g oil

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Steak:
Mix the oil and Amazon spice together. Brush the meat with the marinade, add salt and pepper. Let the steak marinate in the fridge for at least one hour, but ideally for 12 hours.

After the meat is well-marinated, place the whole piece of beef in a pan and sear from each side.

Then, bake in an oven at 160 °C for 45 minutes. After, turn the oven off, but let the beef stay inside for 10 more minutes after that so that the meat gets more tender.

Serve with roasted potatoes and English mustard.

Yorkshire pudding:
Mix all the ingredients (except for the oil) together.

Pour the oil into a muffin tin (fill about half of the size of the cups), heat up to 190 °C (for a few minutes), and take the tin out of the oven.

Before you pour the dough into the tin, mix it once again with an electic mixer so that it allows air inside.

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Bake for 18 minutes at 190 °C. The dough will fry in the oil and absorb it.


Dobrou chuť!

 

***

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Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina

 

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