Majestic snacks! Mini Yorkshire puds with roast beef & horseradish
If you want your next party to be fit for a queen, serve these delicious snacks inspired by bites served at Buckingham Palace.
These mini Yorkshire puds with roast beef & horseradish are on the table within an hour
For the batter
- 50 g (1 .oz) flour
- Salt and freshly ground black pepper
- 1 large egg
- 50ml (2fl oz) milk
- Vegetable oil
- 2 x fillet or sirloin steak, about 200g (7oz) each
- Olive oil
- 3 tbsp crème frache
- 3 tbsp creamed horseradish
- A handful of watercress, to garnish
Preheat the oven to 210°C/fan 190°C/gas 7.
Place the flour and tsp salt in a bowl. Add the egg and a little milk and beat with a balloon whisk until smooth, gradually whisking in the remaining milk until a smooth batter is formed. Pour into a pitcher.
Spoon a little vegetable oil into each hole of a 24-hole mini muffin tin (or use 2 x 12-hole ramekins). Heat in the oven for 5 minutes. Remove the batter and pour the batter into the holes of the tin, slightly less than half full. Return to the oven for 10 minutes, until golden brown and risen.
Season the steak. Heat a frying pan to very hot, add a drizzle of olive oil and cook the steak for 3 minutes on each side, until medium rare. Let rest for 5 minutes.
Cut very thin. Mix the crème frache with the horseradish to taste. Sprinkle each Yorkshire with a spoonful of this and a sprig of watercress. Curl a few beef strips to resemble a rose and place them on top. Add a pinch of black pepper and serve within an hour.