Mini Yorkshires with Steak and Horseradish

Mini Yorkshires with Steak and Horseradish

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These little Yorkshire puddings are a perfect side with a steak dinner. They're quick and easy to make and can be made ahead of time, baked just before serving with a rich beef gravy for dipping.
Servings: 24
Calories: 65
Prep Time 20 minutes
Cook Time 10 minutes


  • 1 tbsp sunflower oil
  • 11 oz rump steak
  • 2 x 4 oz packs mini Yorkshire puddings
  • 6 tbsp creme fraiche
  • 1 tbsp horseradish sauce
  • watercress sprigs to garnish


  • 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.
  • Meanwhile, put the Yorkshires in a roasting tin and heat for 10 minutes.
  • 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.
Calories: 65 kcal
Carbohydrates: 9 g
Protein: 3 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 8 mg
Sodium: 74 mg
Potassium: 48 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 1 IU
Vitamin C: 1 mg
Calcium: 4 mg
Iron: 1 mg
Ingredients Beef, Beef Steak
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