RECIPE: Mini Yorkshire puddings with rare beef & horseradish creme

October 1, 2016

 

 

 

 

 

700 G PIECE TRIMMED EYE FILLET BEEF

175 G PLAIN FLOUR

2 LARGE EGGS

175 ML MILK MIXED WITH 120 ML WATER

SALT AND FRESHLY MILLED BLACK PEPPER

 

FOR THE SAUCE:

2 ROUNDED TABLESPOONS HOT HORSERADISH SAUCE

2 LEVEL TEASPOONS WHOLEGRAIN MUSTARD

1 HEAPED TABLESPOON CRÈME FRAÎCHE

 

YOU NEED TO START THIS BY MAKING THE BATTER, SO SIFT THE FLOUR INTO A BOWL, MAKE A WELL IN THE CENTRE, BREAK THE EGGS INTO IT AND ADD SALT AND PEPPER. BEGIN TO WHISK THE EGGS WITH AN ELECTRIC HAND WHISK AND AS YOU BEAT THEM, THE FLOUR AROUND THE EDGES WILL SLOWLY BE INCORPORATED. WHEN THE MIXTURE BECOMES STIFF, SIMPLY ADD THE MILK-AND-WATER MIXTURE GRADUALLY, KEEPING THE WHISK GOING. STOP AND SCRAPE THE SIDES OF THE BOWL WITH A SPATULA SO THAT ANY LUMPS CAN BE PUSHED DOWN INTO THE BATTER, THEN WHISK AGAIN UNTIL ALL IS SMOOTH. NOW THE BATTER IS READY TO USE.

 

NEXT, PLACE THE MUFFIN TIN ON THE BAKING TRAY AND BRUSH THE CUPS GENEROUSLY WITH HIGH SMOKE POINT OIL.  NOW POP THE TIN ON THE TRAY INTO THE OVEN TO PRE-HEAT FOR 10-15 MINUTES.

 

AFTER THAT, USE A THICK OVEN GLOVE AND REMOVE THEM FROM THE OVEN, PLACING THE BAKING TRAY OVER DIRECT HEAT, AND QUICKLY SPOON 1 TABLESPOON BATTER INTO EACH CUP. IMMEDIATELY RETURN THEM TO THE MIDDLE SHELF OF THE OVEN AND BAKE FOR 15-20 MINUTES, UNTIL WELL RISEN AND VERY CRISPY. THEN REMOVE THE YORKSHIRES TO A WIRE RACK TO COOL. NOW REPEAT THE WHOLE PROCESS WITH THE REMAINING BATTER.

FOR THE EYE FILLET, SEASON WITH SALT AND BLACK PEPPER WELL AND MASSAGE OIL INTO IT. IN A HOT PAN SEAR ON ALL SIDES FOR A COUPLE OF MINUTES. REST FOR TEN MINUTES THEN SLICE INTO THIN PIECES. PLACE WARM BEEF ONTO PUDDINGS. MIX TOGETHER ALL THE SAUCE INGREDIENTS, THEN ADD A TEASPOON OF THE SAUCE, A FEW MICRO HERBS AND A GOOD DUSTING OF BLACK PEPPER TO EACH YORKSHIRE TO SERVE.

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