Peppered Beef Yorkshires

Premium Butcher Alternative Christmas Dinner


  • 110gr( 4oz) of plain flour
  • 4 large egg
  • 225ml (7fl oz.) milk
  • 3 tbsp. white vegetable fat, melted
  • 2 x 175g (6oz) fillet steak
  • 1 tbsp. olive oil
  • 3 tbsp. each horseradish sauce and half-fat crème fraiche mixed together
  • Chopped fresh parsley to garnish


  1. Preheat the oven to 220’ C (200’Fan), mark 7. Whisk together the flour, egg and milk and water to make a smooth batter. Set aside for 15mins. Brush two 12 hold mini muffin tins with the melted fat and heat in the oven for 5 mins. Remove tins from the oven and divide the batter among them. Cook for 15-20 mins, and then cool on a wire rack.
  2. Meanwhile season the steaks on both sides with coarsely ground black pepper. Heat the oil in a frying pan over a high heat and brown the steaks for 1-2 mins on each side. When well browned, reduce the heat a little and cook for a further 3-4 min – they should still be pink in the middle. Cool, wrap in the clingfilm and chill. 
  3. Slice the beef thinly. Put the Yorkshires on a serving dish and spoon in the crème fraiche and horseradish mixture. Top with beef, season, garnish with parsley and serve.