A delicious canapé of rare roast beef and horseradish served in a mini Yorkshire pudding.
Preheat the oven to 220'C.
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.
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.
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.
«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.»