This elegant dish elevates the taste and quality of Cliffe Bank Beef. An ideal crowd-pleaser for your family or spoiling friends at your next dinner party. Served with fresh asparagus and rosemary parmentier potatoes.
100g unsalted butter
130g plain flour, plus extra to dust
25g freshly grated parmesan
1 tablespoon milk
4 tablespoon horseradish
400ml creme fraiche or sour cream
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
3 garlic cloves
2 Sirloin Steaks - Cliffe Bank Beef
2 Rump Steaks - Cliffe Bank Beef
Preheat oven to 200°C. Grease 2 large baking trays and dust with a little flour, shaking off excess.
Combine butter, 1 teaspoon salt and 1 cup (250ml) water in a saucepan over medium-high heat. Bring to the boil, then remove from heat. Stir in flour to combine. Return to the heat and stir constantly until the mixture comes away from the sides of the pan in a ball.
Remove pan from heat. Stir in 3 eggs well, 1 at a time, then stir in cheese. Drop 20 heaped teaspoons of mixture onto each tray, leaving room to expand. Beat milk with remaining egg and brush over pastry. Bake for 20 minutes until puffed and golden. Place puffs on a rack and pierce with tip of a knife to allow steam to escape. Cool completely. Keep choux puffs in an airtight container for 1 day or freeze ahead and reheat in oven.
Whilst leaving choux buns to cool, cut your onions into short, thin slices and put them into a pan with the bay leaves and oil. cook gently over a low heat for about 20 minutes.
Once the onions are dark and sticky, add the sugar, garlic and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark. Leave to cool.
To serve, split choux puffs through the centre. Mix horseradish with creme fraiche or sour cream and season.
Fill choux buns with horseradish cream, beef and caramelised onion chutney.