Make it Scotch

Mini Scotch Beef Yorkies

  • Prep 20 mins
  • Cook 1 hour
  • Serve 8-12

Ingredients

Cooking Method

  • 1
    Heat oven to 200°C.
  • 2
    Remove the sirloin steak from the fridge 30 minutes before cooking and allow it to come to room temperature.
  • 3
    To make the yorkies, place 140g sieved plain flour into a large bowl with salt & pepper. Add the eggs and mix well with a whisk until it forms a thick paste with no lumps. Slowly add the cold milk, mixing as you go. Transfer the batter to a measuring jug.
  • 4
    Drizzle some vegetable oil into each hole of a 24 hole or 2 x 12 hole mini muffin tins then heat in a hot oven. Once the oil is bubbling hot remove from the oven and half fill each hole with batter. Return to the hot oven, undisturbed, and cook for 12-15 minutes until the yorkies are puffed up and golden brown all over.
  • 5
    Remove the cooked yorkies, place them on a wire rack to cool slightly and repeat the process, adding a little more oil if needed, until all the batter has been used up.
  • 6
    Meanwhile, heat up a medium frying pan. Add a little oil to the pan. Season the steak on both sides with salt & pepper and place it in the hot pan. Cook for 1-2 minutes on each side, or as desired. Remove the cooked steak from the pan and allow to rest for at least 10 minutes.
  • 7
    Now make the dressing by mixing together cream fraiche and horseradish sauce.
  • 8
    Just before serving place the yorkies on a baking tray and warm in a hot oven (180°C) for a few minutes. Slice the steak as thinly as you can, cutting against the grain. To assemble the canapés roll a slice or two of steak and place it into the centre of the yorkie then top with a small amount of horseradish creme fraiche and microherbs such as red amaranth. Serve to your guests on a nice platter tray.
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