Make it Scotch

Just Jess Food’s miniature Scotch Beef Yorkshire puddings with a horseradish crème fraiche and gravy

  • Prep 1-2 hours
  • Cook 20 mins
  • Serve 2-3 people

Ingredients

Cooking Method

Instructions

  • 1
    Make sure you take your meat out of the fridge 30 mins before cooking to bring it to room temperature
  • 2
    Pre heat oven to 160°C
  • 3
    Chop your celery, carrots and onion and pop into the bottom of an oven tray
  • 4
    Crush your garlic and pop them in too
  • 5
    Season and lightly oil your Scotch Beef joint
  • 6
    Pop a little water into the base of the tray for the vegetables
  • 7
    In a saucepan, add a little oil and seal the edges of your beef joint until slightly brown, remove then attach some fresh herbs to the string around the joint and pop on top of your vegetables in the tray
  • 8
    If you have a meat thermometer then cook to 45 - 55°C for rare, 58 - 65°C for medium, and 70 - 75°C for well done- a rough guide. I cooked my joint for 25 mins per 500g of the weight of the joint + 30 mins resting time after it cooked before I sliced
  • 9
    For your Yorkshire batter, to a bowl, add your eggs and flour and whisk fully, then start to very gradually pour in the milk, whilst still whisking until you have a smooth batter. You can allow this to rest at room temp for 30 mins or cover and pop into your fridge overnight so you are prepared
  • 10
    To cook the Yorkshires, ensure your oven is preheated to 220°C
  • 11
    I use the fat from the beef dripping or you can add sunflower oil into the tray cups a quart of the way up
  • 12
    Pop in the oven to heat so the oil is piping hot
  • 13
    Then pour in your batter into each mould with the hot oil around 3/4 full
  • 14
    Add to the oven for 15-17 mins and do not open the oven door at any moment - it's important to keep that heat in here!
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