Mini Scotch Beef Yorkies
8 - 12 people (makes 32-36 canapes)
For the mini yorkies
140g plain flour
4 medium eggs
1/4 teaspoon fine sea salt & black pepper
200ml cold full fat milk
Vegetable oil for cooking
For the Scotch Beef
1 large Scotch Beef sirloin steak
1 tablespoon vegetable oil
Salt & Pepper
For the horseradish creme fraiche
2 tablespoons creme fraiche
1 tablespoon horseradish sauce
Micro-herbs or pea shoots (optional)
A mouthwatering bite of tender roast beef in a mini Yorkshire pud? Yes please! Follow our recipe at home and put the CAN in canapé. Your guests will thank you
- Heat oven to 200°C.
- Remove the sirloin steak from the fridge 30 minutes before cooking and allow it to come to room temperature.
- To make the yorkies, place 140g sieved plain flour into a large bowl with salt & pepper. Add the eggs and mix well with a whisk until it forms a thick paste with no lumps. Slowly add the cold milk, mixing as you go. Transfer the batter to a measuring jug.
- Drizzle some vegetable oil into each hole of a 24 hole or 2 x 12 hole mini muffin tins then heat in a hot oven. Once the oil is bubbling hot remove from the oven and half fill each hole with batter. Return to the hot oven, undisturbed, and cook for 12-15 minutes until the yorkies are puffed up and golden brown all over.
- Remove the cooked yorkies, place them on a wire rack to cool slightly and repeat the process, adding a little more oil if needed, until all the batter has been used up.
- Meanwhile, heat up a medium frying pan. Add a little oil to the pan. Season the steak on both sides with salt & pepper and place it in the hot pan. Cook for 1-2 minutes on each side, or as desired. Remove the cooked steak from the pan and allow to rest for at least 10 minutes.
- Now make the dressing by mixing together cream fraiche and horseradish sauce.
- Just before serving place the yorkies on a baking tray and warm in a hot oven (180°C) for a few minutes. Slice the steak as thinly as you can, cutting against the grain. To assemble the canapés roll a slice or two of steak and place it into the centre of the yorkie then top with a small amount of horseradish creme fraiche and microherbs such as red amaranth. Serve to your guests on a nice platter tray.