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Mini Yorkshire Puddings with Sirloin Steak & Horseradish

Here is something that will delight any guest at a party - tender rare steak with horseradish cream in a teeny tiny yorkshire pudding. 

Mini Yorkshire Puddings with Sirloin Steak

Mini Yorkshire Puddings with Sirloin Steak & Horseradish

Here is something that will delight any guest at a party - tender rare steak with horseradish cream in a teeny tiny yorkshire pudding. 

  • Serves: 12
  • Prepare: 5 Minutes
  • Cook: 20 Minutes
  • Difficulty: medium
Method & Ingredients

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

Method

  1. Heat your oven to 180°C
  2. Add the egg to the flour, then slowly add the milk and water to the mix, keeping it smooth by stirring continuously.
  3. Oil your muffin tray and put in the oven to heat up. When hot, pour 2.5cm of mixture into each space and pop back in the oven. 
  4. Cook for 8-10 minutes until the puddings have puffed up. Remove from oven and place on a cooling tray.
  5. Mix the horseradish cream with the crème fraîche in a bowl and season to taste
  6. Cook your sirloin steaks rare (a couple of minutes on each slide) and leave to rest for 10 minutes before slicing. 
  7. To build your puddings, add a dollop of horseradish cream to each pud and layer a couple of slices of the steak
  8. Top with a few sprigs of watercress
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The Organic Butchery The Organic Butchery The Organic Butchery

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • Grass fed beef can contain up to four times more Vitamin E, a valuable anti-oxidant, than conventional beef. Vitamin E has a vital role repairing cell damage, protecting our health against the effects of ageing and chronic inflammation. Grass fed organic beef is generally lower in saturated fat than conventional beef and therefore is a good meat choice, once weekly, to ensure you can still benefit from its valuable nutrients like high quality protein, iron and Vitamin B12. There are also several other reasons why choosing organic beef is a good idea. Grass fed beef are vital for natural ecosystems to thrive, no pesticides and fertilisers on the land and high animal welfare in organic systems (medicines are only used when absolutely necessary, unlike in the farming of conventional beef animals having a detrimental effect on our health).

  • If you are looking for an impressive roasting joint then look no further than beef sirloin, it’s lean but packed with juicy flavour and has even won an award from Taste of the West. It's an easy to cook joint that makes a hearty roast-dinner centrepiece. Because the sirloin is such a big cut of meat, our butchers have boned, rolled and neatly tied it. This means it cooks through evenly and consistently and carving is a doddle.

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.