Mini Yorkshire Puddings with Wagyu Beef
Drogo
10
15 minutes
5 minutes
These elegant mini Yorkshire puddings are a delicious bite-sized take on a British classic, making an impressive addition to dinner parties and special occasions. Light, crisp and wonderfully versatile, they are particularly well suited to autumn, winter and spring gatherings. Our mini Yorkshire pudding canapes are topped with rich gravy, a beautifully tender medium-rare slice of Wagyu beef and homemade horseradish sauce, creating a luxurious combination of savoury, creamy and peppery flavours in every bite.
Perfect for entertaining, these mini Yorkshire puddings bring together the comforting flavours of a traditional roast dinner in an elegant canapé format. The richness of the Wagyu beef works beautifully with the crisp Yorkshire pudding, while the horseradish adds a lively kick to balance the dish. Whether served as part of a festive spread or a sophisticated canapé selection, these mini Yorkshire pudding canapes are sure to please a crowd and make a memorable Wagyu canapé.
Ingredients
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1 (300g) Wagyu fillet steak
1 pack of 50 mini Yorkshire puddings
1 tbsp of horseradish root, freshly grated
- 1 tbsp of mayonnaise
0.5 tbsp of verjus or white wine vinegar
- 50g of sour cream
- 1 few spoons of ready-made gravy
1 punnet of micro thyme
- Salt and pepper
Directions
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Make the horseradish sauce: Mix together the grated horseradish, mayonnaise, verjus or vinegar and sour cream. Season. Add a bit more horseradish for more spice.
Heat the oven at 150 degrees.
Season beef with salt and pepper. Using a hot pan and a touch of oil, sear steak 2 min per side for a rare finish, 3 min for a medium to well-done.
Remove from the heat and leave to rest for 5 min, before slicing finely.
In the meantime, heat up mini Yorkshire puddings in the oven, no longer than 5 min, to prevent them from becoming too firm. Reheat the ready-made gravy in the microwave or saucepan.
Plate: Place 1/4 teaspoon of gravy at the base of the mini puddings, curl a slice of Wagyu beef, top with horseradish sauce and a sprig of micro thyme.
Ingredients you'll need
