Best Individual Yorkshire Puddings With Rare Roast Beef Recipes

Mini Yorkshire Pudding with Roast Beef image

Provided by Danny Boome

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, at room temperature
2 cups milk, at room temperature
2 tablespoons unsalted butter, melted, plus more for greasing
1/2 pound thinly sliced roast beef
1/4 cup prepared horseradish
Chives, cut 1-inch long for garnish

Steps:

Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.
Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately.

Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions image

Provided by Valerie Bertinelli

Categories appetizer

Time 45m

Yield 24 Yorkshire pudding bites

Number Of Ingredients 10

Vegetable oil
3/4 cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 yellow onion, thinly sliced
1/4 teaspoon granulated sugar
8 ounces thinly sliced roast beef
2 tablespoons prepared horseradish sauce
1 tablespoon chopped fresh chives, for garnish

Steps:

Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.

Individual Yorkshire Puddings with Rare Roast Beef image

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 13

For Yorkshire pudding batter
1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper to taste
3/4 cup vegetable oil
3/4 cup sour cream
1 tablespoon plus 1 teaspoon drained bottled horseradish
1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces
Garnish: 36 small fresh flat-leafed parsley leaves

Steps:

Make batter:
In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
Preheat oven to 425°F.
Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes.
In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.