A simple and tasty beef and mini Yorkshire pudding canapé that is perfect for a holiday party.
Ingredients
- 250 g8¾ oz sirloin steak
- Salt and pepper
- 3 eggs, beaten
- 120 g4¼ oz plain flour, sifted
- 200 ml7 fl oz milk
- 1 tbsp fresh thyme leaves
- 1 tbsp horseradish sauce
- Pinch of salt
- Vegetable oil
To finish:
- Horseradish sauce
- Flat leaf parsely
Method: How to make Mini beef yorkies
Preheat the oven to 230C/Gas 8.
Make the batter. Mix the beaten eggs and sifted flour then whisk in the milk along with the thyme, horseradish and a good pinch of salt.
Place in the fridge to rest for an hour.
Preheat some small metal muffin tins filled with a little vegetable oil for 10 minutes then pour in the batter half way up and cook in a preheated oven for 18 minutes. Try not to open the door whilst cooking.
Meanwhile, season the steak with salt and pepper then add to a preheated pan and cook for 3-4 minutes per side for medium, or a 1-2 minutes each side for rare. For well done just cook for longer on both sides. Leave to rest for 10 minutes then slice very thinly.
Place a small amount of horseradish sauce (approximately 1/2 teaspoon) into the Yorkshire pudding then add some of the sliced beef and garnish with a sprig of flat leaf parsley.
Serve as perfect little British party bites.
