You need lovely little treats and nibbles for all your guests when they pop round at Christmas and what could be better than bite size Yorkshire puddings with beef and horseradish
250g Piece of beef fillet about 6cm across
Some fresh thyme and rosemary
1 Clove garlic, smashed
1/2 tsp Baking powder
75ml Double cream
1 and a half tbsp Horseradish sauce
Yorkshire puds: lightly beat the egg, whisk in flour and baking powder, then the milk until you have batter the consistency of double cream. Season and leave to rest for 1 hour.
Heat oven to 190C. Put a little oil in the bottom of each dip in 12 hole mini muffin tin and warm for a short while in the oven. Then put 1 teaspoon of the mixture in each dip and bake for 10 mins or until well risen and golden. Repeat with the rest of the mixture.
Horseradish cream: whip the cream with the horseradish sauce – don’t overdo it as it will thicken as it sits.
Cook the beef: turn up the oven to 220C. Cut the beef in half lengthways, then trim up each half so they are more log-like in shape and about 2.5cm across – when sliced the beef should fit the top of the Yorkshire puddings.
Season then quickly sear all over in a really hot pan. Transfer to a roasting tin with butter, rosemary, thyme, garlic and olive oil. Roast for 3-4 mins. Rest for 10 mins then roll each piece in cling film to help keep its shape.
To assemble, trim the tops of the Yorkshires if they are not flat and slice the beef through the clingfilm into discs the thickness of a pound coin. Peel off the cling film. Put a teasoonful of the horseradish cream onto each Yorkshire and then place a piece of beef on top. Sprinkle with some salt.