- 100 g Kalettes®
- 30 g carrots
- 1 kg beef sirloin
- Olive oil
- Salt and pepper
For the Yorkshire pudding:
- 100 g wheat flour
- 1 egg
Preheat the oven to 180ºC. Rub the sirloin with a little oil and roast for 25 minutes for a crispy outside and juicy inside.
Meanwhile, make the Yorkshire puddings. Beat the flour, a pinch of salt, the egg and a little water in a bowl until you have a thin paste. In a cup-cake pan, heat a little oil in each mould in a very hot oven (230ºC) until smoking, then pour in the batter carefully and return to the oven. The puddings will rise in 5 minutes.
In a pan, boil some water with a little salt. When it has reached boiling point, add the kalettes and the carrots and cook for 2 minutes. Plunge into iced water to stop the cooking process. Remove and drain, then dress with a little olive oil, salt and pepper in a bowl.
To plate: slice the beef and arrange with the Kalettes® and other vegetables and the Yorkshire pudding.