Growing Chefs! Ontario Yorkshires with Roast Beef, Caramelized Onions and Horseradish Cream

Yorkshires with Roast Beef, Caramelized Onions and Horseradish Cream

The key to a good Yorkshire pudding is a super hot pan, if you use a cold pan you will end up with soggy ones! Be careful when filling them as they will be filled with hot oil. Yorkshire puddings are best served immediately, so be sure to have everything else made ahead of time.
Serves 6 to 8
2/3 cup all-purpose flour2/3 cup milk, room temperature1 large egg, room temperature Grapeseed oil as needed150 grams roast beef, shaved1 cup caramelized onions1/2 cup sour cream1/2 tablespoon horseradish Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesWhiskSpatulaSmall muffin tinsTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out flour, and milk, caramelized onions, sour cream, and horseradish.

In a medium bowl, whisk together the milk and egg. Add in a good pinch of salt, and whisk quickly while you add in the flour. Let the batter rest in the fridge for at least 20 minutes.

Mix together the sour cream and horseradish, and season with salt to taste.

Preheat the oven to 425°F.

Get Cooking!

Place ½ teaspoon of grapeseed oil in each muffin cup and preheat the tin in the oven for 8 – 10 minutes, until oil is almost smoking hot.

Carefully remove the muffin tin from the oven, and fill each cup up about halfway with the batter.

Bake the yorkshire puddings for 8 – 10 minutes until puffy and golden brown.

While the yorkies are still warm, prepare the rest of the ingredients to go into them.

Take a slice of roast beef and roll it up into a rosette, and stuff it into the yorkie. Top with a bit of caramelized onions and horseradish cream.

If desired, pop into the oven to heat for 3 – 4 more minutes, or serve immediately.