A miniature twist on a Sunday Roast! Made with a silky smooth batter cooked in smoking hot oil, these light and fluffy bites are filled with seared beef filet and spicy horseradish cream.
Heat the oven to 210°C/190°C fan/415°F/Gas 7. For the batter, place the flour in a bowl, add the salt and season with ground black pepper. Add the egg and whisk to a smooth paste. Slowly add the milk, whisking continuously to a smooth batter. Pour into a jug and leave to rest for 15 minutes.
Add 1 tsp vegetable oil to each hole of a 12 hole mini muffin tin. Place the muffin tin in the oven heat for 5 - 10 minutes until very hot.
Remove the tin from the oven and fill each hole halfway with batter, acting quickly so the oil doesn’t cool down too much. Bake for 12 minutes until risen and golden, then remove from the oven and place on a wire rack to cool completely.
For the steak, heat the vegetable oil in a frying pan over a high heat until hot. Season the steak on both sides with salt and pepper, then add to the hot pan. Cook for 3 minutes on each side, then remove from the pan and leave to rest until ready to slice.
For the horseradish cream. Spoon the crème fraiche into a small bowl, add the grated horseradish and horseradish cream to taste. Lightly mix then spoon into a piping bag and set aside.
To assemble, place the cooled Yorkshires on the presentation tray. Slice the steak in to 12 strips along the longest length. Once sliced, roll up into rosettes. Snip the tip of the horseradish cream piping bag and pipe approx. 1tsp into the bottom of each Yorkshire. Top the horseradish cream with a rosette of beef and then pipe another small dot of cream on top of the beef and garnish with a spring of watercress. Serve.