A canapé classic. For vegetarians, a slice of griddled portobello mushrooms might be a better choice than steak.
MAKES 12
About 8 teaspoons vegetable oil
75g of plain flour
¼ tsp fine salt
3 medium eggs
100ml Whole Milk
At room temperature, 1 sirloin steak thick-cut (approximately 3cm in thickness and 400g weight).
100g crème fraîche
1 heaped tablespoon hot horseradish
Finely chopped 50g of cooked beetroot
Garnish with snipped chives
- The oven should be preheated to 220C/200C fan/gas 7. Place a scant ½ tsp oil in each hole of a 12-hole mini cupcake tin. Heat in oven for 10 minutes.
- Mix the flour, salt, and black pepper together in a bowl. Blend the eggs in with a handheld whisk. Slowly add the milk to make a smooth batter. Tip into a jug.
- Take the baking tin out of the oven. Pour the batter in the holes. Fill them no more than one third full. Don’t worry if you don’t use all the batter. Bake at 350 degrees for approximately 15 minutes or until golden brown and puffy. Allow the puddings to cool in the pan.
- In the meantime, heat 2 tablespoons oil in a nonstick pan on high heat. Remove any excess fat and season the steak. Fry the steak for approximately 4-5 minutes each side to achieve medium rare. After that, let it rest for at most 5 minutes.
- Mix the crème fraîche and horseradish and season, then gently stir in the beetroot so it’s just marbled through.
- To assemble, arrange the Yorkshire puddings on a platter (you can push them down a little bit to help them balance) and place a spoonful of the crème fraîche mixture in the base of each. Cut the steak into slices and place one piece of it in each Yorkshire pudding. Top with a little more crème fraîche and scatter with chives to serve.
GET AHEADYou can make Yorkshire puddings 24 hours ahead, cool them and then store in an airtight container. The crème fraîche can also be made in advance, with the beetroot stirred through just before serving. You can cook the steak up to one hour ahead and then slice it when you are ready.