Prep Time : 15m
Cooking Time : 5m
Servings Number : 8 - 10 people
Yorkshire puddings are such an easy and light bite which who please a crowd at a dinner party. Perfect for winter, autumn and spring catherings, we top our mini yorkshire puddings with gravy, a medium-rare slice of Wagyu beef and homemade horseradish sauce.
Ingredients
- 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
Method
- 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.