Miniature Yorkshires With Horseradish Cream And Fillet of Beef

Fill mini yorkshire puddings with horseradish cream and thinly sliced beef to make an excellent appetiser that is endlessly adaptable. The trick to a great Yorkshire pudding is to have the oil in the muffin tray sizzling hot before you pour the batter in
Miniature Yorkshires With Horseradish Cream And Fillet of Beef
ITP Media Group
Miniature Yorkshires With Horseradish Cream And Fillet of Beef
December 02, 2019
Level Easy
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves Makes 20
PHOTO BY Aasiya Jagadeesh
RECIPE BY Mia Blundell


300g spinneysFOOD Organic Tenderloin Steak, room temperature
150g crème fraiche
100g creamed horseradish
1 tsp spinneysFOOD Salt
2 tsp Dijon mustard
10g spinneysFOOD Fresh Parsley, leaves washed and picked

For the yorkshires

40ml vegetable oil
2 spinneysFOOD Organic Free Range Eggs
150ml semi-skimmed milk
100g spinneysFOOD All-Purpose flour
A pinch of spinneysFOOD salt


  • 1

    Preheat the oven to 220°C/200°C with fan assist.

  • 2

    Fry the steak over a high heat for 2-4 minutes, depending on the size, until medium rare. Season and set aside to rest.

  • 3

    Mix the crème fraiche, creamed horseradish and salt with the Dijon mustard. Set aside.

  • 4

    Fill the moulds of the muffin tin with 3mm of oil. Place the tin in the oven for 10 minutes for the oil to heat up.

  • 5

    Meanwhile, whisk the eggs and the milk. Place the flour and salt in a large bowl and make a well in the centre.

  • 6

    Slowly pour the milk mixture into the flour well and whisk until smooth. Transfer the batter to a pouring jug.

  • 7

    Once the oil is hot, quickly fill each mould with 2 cm of batter. Return the tray to the oven and bake for 8-10 minutes, or until the Yorkshires have puffed up and browned.

  • 8

    Leave the Yorkshires to cool on a wire rack.

  • 9

    Slice the rested steak as finely as possible.

  • 10

    Fill the cooled Yorkshires with a dollop of horseradish cream. Top with a slice of beef and garnish with parsley leaves.


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