Mini Yorkshire Puddings with Beef and Rocket

Fri, 20 December 2024

INGREDIENTS:

• 300g Cooked Beef
• Large Handful of Rocket Leaves
• 2 tablespoons Horseradish Sauce
• 2 tablespoons Cream Cheese
• Squeeze of Lemon Juice

For the Batter:

• 250ml Milk
• 115g Plain Flour
• 1 pinch salt
• 2 eggs
• A good glug of Rapeseed or Sunflower oil

METHOD:

• Mix all the ingredients for the batter together but try not to over mix. Leave to rest for at least 30 minutes.
• To make the horseradish cream, add the horseradish sauce to a bowl with the cream cheese and a pinch of salt. Mix well to combine and add a squeeze of lemon juice.
• If you are cooking the fillet steak from scratch, season and oil it generously and place on a dry pan on high heat, for about 2 minutes per side and another minute for the edges. Allow to rest for at least 10 minutes before slicing thinly.
• Preheat the oven to 200 degrees fan.
• Place a teaspoon of oil in each muffin tray, and heat until very hot. Pour the batter into each and cook for about 15 minutes until golden brown and risen.
• Slice the beef thinly and lay on top of each Yorkshire pudding. Top with rocket and a small dollop of horseradish cream.