Who doesn’t love yorkshire puddings? This is a great and contemporary way to serve it to your guests. Amazing as a starter and it looks so elegant. You just need to do it either while your guests are there or just before as the yorkshire puddings are best served pretty much immediately 🙂
- 1 x 250g beef fillet steak
- 1 tablespoon olive oil
- Sea salt and cracked black pepper
- ½ caramelised onions (see my recipe for onion marmalade on this blog – or you can buy it)
- 1 tablespoon hot English mustard
- 1 cup watercress sprigs
For the yorkshire puddings:
- 1 egg
- ⅔ cups (160ml) milk
- ½ cup (75g) plain (all-purpose) flour, sifted
- ½ cup (125ml) vegetable oil
– Preheat oven to 200ºC .
– To make the Yorkshire puddings, whisk together the egg and milk, gradually add the flour and whisk until smooth.
– Set aside for 30 minutes.
– Heat a non-stick frying pan over high heat. Brush the beef with oil, sprinkle with salt and pepper and cook for 4–5 minutes each side. Set aside.
– Place a teaspoon of vegetable oil in 12 x 30ml-capacity patty tins and place on a baking tray. Cook for 5 minutes or until just smoking.
– Spoon 1 tablespoon of the batter into each tin and bake for 15–20 minutes or until puffed and golden.
– Thinly slice the beef and place on the puddings. Top with caramelised onions, mustard and watercress to serve.
Recipe by Donna Hay