Yorkshire Puddings with Rare Roast Beef
Ingredients
Equipment
- 3 Mini-Muffin Pans, each with twelve 1 1/4 by 1 inch cups
- Pastry Bag
Batter
- 1 Cup plus 2 Tablespoons Whole Milk
- 1 Large Egg Yolk
- 1 Teaspoon Salt
- 12 Teaspoons Vegetable Oil
- 2 Large Eggs
- 1 Cup All-Purpose Flour
- Freshly Ground Black Pepper, to taste
Filling
- 3/4 Cup Sour Cream
- 1/2 Pound Cooked Rare Roast Beef
- 1 Tablespoon plus 1 Teaspoon Drained Horseradish
Garnish
- 1 Teaspoon Fresh Flat-Leaf Parsley, chopped
Instructions
Method for Yorkshire Puddings
In a blender, blend all batter ingredients, except the oil, until smooth. Transfer to a bowl and let stand, covered for 1 hour. Preheat oven to 425 degrees. Put 2 of the muffin pans on a baking sheet and the remaining muffin pan on another sheet. Spoon 1 teaspoon oil into each cup. Put the 1st baking sheet in the middle of the oven for 3 minutes to heat the oil. Working quickly, pour 2 Tablespoons of batter into the hot oil in each cup. Bake in the middle of the oven and bake for 18 minutes or until the pudding shells are golden and puffed. Remove the shells from the cups with tongs and cool on racks. Repeat procedure with the other sheet. Shells may be made 3 days ahead and refrigerated in an airtight container or frozen up to 1 month ahead. To serve, bring shells to room temperature and re-crisp in a 300 degree oven for 10 minutes.
Method for Filling
Slice the roast beef 3/8 inches thick. Cut into 1 inch pieces. Set aside. Combine the sour cream and horseradish in a small bowl. Transfer to a small pastry bag.
Assembly
Put a few beef slices in each cup. Pipe 1 teaspoon for the filling on top. Garnish each pudding with the parsley.