A beautiful little bite of tender, rare roast beef spiked with horseradish in a baby Yorkshire pudding – glorious.
Ingredients
- For the Yorkshire puddings
-
- 1
egg - 85g/3oz
plain flour - 85ml/3fl oz milk and water mixed
vegetable oil
- 1
- For the horseradish cream
-
- 1 tub
crème fraîche - 2 tbsp fresh
horseradish - salt and
pepper
- 1 tub
- For the filling
-
- 2-3
beef fillets (depending on size) - flat leaf
parsley, to garnish
- 2-3
Preparation method
-
To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.
-
Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
-
To make the horseradish cream, simply mix all the ingredients together.
-
Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley.