Name: Duck-fat mini yorkies with roast beef, horseradish and mustard
Cook time: 40 min
Total time: 40 min
Ingredients: 4 size-7 eggs, beaten; 250 gram plain flour, sifted; 450 millilitre milk; 2 tablespoon chopped thyme; 350 gram beef sirloin or scotch fillet; 1 1/2 tablespoon vegetable oil; 4 tablespoon duck fat; 4 tablespoon good-quality crème fraîche or sour cream; 1 tablespoon wholegrain mustard; 4 teaspoon grated fresh horseradish or horseradish paste; 1/2 bunch picked lettuce leaves or watercress or rocket, to garnish

Ingredients

4 size-7 eggs, beaten

250 gram plain flour, sifted

450 millilitre milk

2 tablespoon chopped thyme

350 gram beef sirloin or scotch fillet

1 1/2 tablespoon vegetable oil

4 tablespoon duck fat

4 tablespoon good-quality crème fraîche or sour cream

1 tablespoon wholegrain mustard

4 teaspoon grated fresh horseradish or horseradish paste

1/2 bunch picked lettuce leaves or watercress or rocket, to garnish

Method

1.Preheat oven to 210°C. Start preparing yorkies 1 hour before cooking. Place eggs, flour and 2 pinches of salt in a large bowl and whisk. Gradually whisk in the milk until smooth then fold in the chopped thyme. Cover bowl in plastic wrap and place in the fridge.

2.Place the beef on a plate and drizzle with vegetable oil on both sides, then season on both sides.

3.Heat a heavy-based, ovenproof frying pan on medium heat until hot. Sear beef for 1-2 minutes on each side then transfer pan to oven to finish cooking (15-18 minutes for medium rare). Transfer beef to a plate and leave to rest for 10-15 minutes.

4.While meat is cooking, thoroughly brush the holes of the muffin tins with duck fat – be generous with the fat.

5.Place tins in oven for at least 8 minutes as the oil must be very hot. Pour chilled batter into a jug. When the fat is sizzling in the tins, pour batter two-thirds of the way up each muffin hole. Bake in oven for 20 minutes or so (10 minutes for canapé-sized yorkies) or until golden and puffy. Remove from oven and rest on a wire rack.

6.For the sauce, place the crème fraîche in a small mixing bowl and whisk in the mustard and horseradish.

7.Slice beef as thinly as possible. Place a slice of beef on each yorky with a spoonful of sauce and garnish with salad leaves. Serve while yorkies are still warm (otherwise they deflate).

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Ingredients

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