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Mini Yorkshires with Steak and Horseradish

Preparation time: 20 min, Cooking time: 10 min, Cals per serving: 60

ingredients

makes: 24
1 tbsp sunflower oil
300 g (11 oz) rump steak
2 x 120 g packs mini Yorkshire puddings
6 tbsp creme fraiche
1 tbsp horseradish sauce
watercress sprigs to garnish

method

1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Heat the oil in a frying pan and sear the steak over a medium to high heat to brown on both sides. For rare, slice into 24 pieces now; for medium rare, reduce the heat and cook for a further 3 minutes (5 minutes for well done) before slicing - these timings are a rough guide and it depends on the thickness of the steak.

2. Meanwhile, put the Yorkshires in a roasting tin and heat for 10 minutes.

3. Mix together the creme fraiche and horseradish sauce. Arrange the steak on the puddings, top with the horseradish cream. Season with black pepper and garnish each pudding with a watercress sprig.

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