Irish Beef Yorkshire canapés with horseradish cream

A simple but delicious Christmas canape that combines the best of Ireland and Yorkshire. Gloriously puffed up puddings topped with melt-in-your-mouth fillet steak and horseradish cream. Perfect as a Christmas preamble that is bound to impress.

6

Beef

  • 200g grass fed Irish beef fillet steak
  • Sea salt
  • Freshly ground black pepper

For the Yorkshire puddings

  • Vegetable oil
  • 2 large free-range eggs
  • 100g plain flour
  • 100ml milk
  • Salt and pepper

For the horseradish cream

  • 1 tub creme fraiche
  • 2 tsb horseradish
  • Salt and pepper
  • Chopped chives

Beef

  • 200g grass fed Irish beef fillet steak
  • Sea salt
  • Freshly ground black pepper

For the Yorkshire puddings

  • Vegetable oil
  • 2 large free-range eggs
  • 100g plain flour
  • 100ml milk
  • Salt and pepper

For the horseradish cream

  • 1 tub creme fraiche
  • 2 tsb horseradish
  • Salt and pepper
  • Chopped chives

Step 1

Preheat the oven to 225 C/425 F/gas 9. Using a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.

Step 2

Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.

Step 3

Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.

Step 4

Heat up the pan and with a splash of oil, cook each side of beef for 3 to 4 minutes depending on how you prefer it done

Step 5

To make the horseradish cream, finely chop chives and simply mix everything together in a bowl

Step 6

Thinly slice the beef and arrange on top of the Yorkshire puddings, add a dollop of horseradish cream and decorate with a sprigs of chives.

Step 1

Preheat the oven to 225 C/425 F/gas 9. Using a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.

Step 2

Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.

Step 3

Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.

Step 4

Heat up the pan and with a splash of oil, cook each side of beef for 3 to 4 minutes depending on how you prefer it done

Step 5

To make the horseradish cream, finely chop chives and simply mix everything together in a bowl

Step 6

Thinly slice the beef and arrange on top of the Yorkshire puddings, add a dollop of horseradish cream and decorate with a sprigs of chives.