Mini Yorkshire puddings with rare roast beef Recipe

A delicious canapé of rare roast beef and horseradish served in a mini Yorkshire pudding.

  • Preparation
  • Cooking time
  • Rest time
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(23 votes) 4.4/5

Les ingrédients

Pour people
  • Frying oil : 20 ml
  • Plain flour : 170 g
  • Semi-skimmed milk : 330 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Whole egg(s) : 3 whole
  • Beef fillet : 300 g
  • Horseradish : 50 g
  • Double cream : 50 ml
  • Chervil : 30 sprig
  • Fine salt : 2 pinch(es)


  • ETAPE 1

    Serves 20.
    Preheat the oven to 220'C.

  • ETAPE 2

    Make the batter: sift the flour into a bowl and make a well in the centre. Add the eggs and the milk, mix until smooth. Allow to rest for at least 30 minutes.
    Place a little vegetable oil in the base of each silicon mini muffin tray and heat to very hot. Pour in the batter and bake for 10-15 minutes until the Yorkshire puddings are golden brown.

  • ETAPE 3

    Grill steaks to rare and slice into thin slices.
    Place the double cream and the horse radish in a bowl and whisk together. Season with salt and pepper.

  • ETAPE 4

    To serve: pipe a little horseradish into each Yorkshire pudding, top with a slice of beef and garnish with a sprig of chervil to finish.

Chef's tip

«Use strong horse radish cream for a real kick of flavour. Make sure the oil is very hot before adding the batter to the muffin trays.»

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