This has to be the ultimate beef canapé – a mouthful of perfect beefy heaven… Make the horseradish cream in advance to save you a job last minute. If you haven’t got mini muffin tins, use bun tins for a slightly larger result.
For the beef:
225g piece fillet of beef
½ tsp mustard powder
1 tbsp olive oil
For the Yorkshire puddings:
2 tbsp sunflower oil
100g plain flour, sifted
For the horseradish cream:
½ tsp English mustard
1 tbsp grated fresh horseradish
1 tsp sugar
75ml double cream
sea salt and freshly ground black pepper
fresh watercress sprigs, to garnish
Preheat the oven to 220ºC (425ºF), Gas mark 7. To cook the beef, heat a small ovenproof frying pan until very hot. Season the beef and rub in the mustard powder. Add the olive oil to the pan and then brown the beef for 1 minute on each side. Transfer to the middle shelf of the oven for 10 minutes until medium rare, or cook a little longer if that is your preference.
To make the Yorkshire puddings, generously brush two x 12-hole mini muffin trays with the sunflower oil and place on the top shelf of the oven. Place the flour in a bowl with a pinch of salt. Make a well in the centre and break in the eggs. Add half the milk and beat until smooth. Then add the remaining milk, mixing until well combined. Remove the tray from the oven, season well and divide the batter between the moulds. Cook for 10-12 minutes until well risen.
Mix together the mustard, the horseradish and sugar. Grate in the zest of half of the lemon and squeeze in a teaspoon of the juice. Whip the cream to soft peaks and then fold in the horseradish mixture. Set aside.
Remove the beef from the oven and leave in a warm place to rest. Carve the beef into thin slices and arrange on top of the Yorkshire puddings. Add a dollop of horseradish cream to each one and garish with a sprinkling of fleshly ground black pepper and a sprig of watercress to serve.