Duck Fat Mini Yorkshire Puddings With Roast Beef, Horseradish And Mustard - cooking recipe

Ingredients

4 None large eggs, beaten
1 3/4 cups all-purpose flour, sifted
2 cups milk
2 tbsp chopped fresh thyme leaves
12.5 oz beef sirloin
1/2 tbsp vegetable oil
4 tbsp duck fat
4 tbsp creme fraiche or sour cream
1 tbsp whole grain mustard
4 tsp grated fresh horseradish or horseradish paste
1/2 bunch watercress or arugula, to garnish

Preparation

Preheat oven to 425\u00b0F. Start preparing yorkshire puddings 1 hour before cooking. Place eggs, flour and 2 pinches of salt in a large bowl and whisk to combine. Gradually whisk in milk until smooth then fold in chopped thyme. Transfer to a measuring cup, cover with plastic wrap and place in the fridge.
Place beef on a plate. Drizzle with vegetable oil on both sides and season.
Heat a heavy-bottomed, ovenproof frying pan over medium heat until hot. Sear beef for 1-2 mins per side then transfer pan to oven to finish cooking (around 15-18 mins for medium-rare). Transfer beef to a plate and let rest for 10-15 mins.
While meat is cooking, generously brush a 12-cup popover pan with duck fat. Place pan in oven for at least 8 mins. When fat is sizzling, fill recesses 2/3 full with batter and bake for 10-20 mins, or until golden brown and puffy. Remove from oven and let rest on a wire rack.
For the sauce, whisk together creme fraiche, mustard and horseradish.
Slice beef as thinly as possible. Place a slice of beef on each yorkshire pudding with a spoonful of sauce. Garnish with salad greens. Serve hot.