Beef vol-au-vents

Method

1. Heat a heavy-based frying pan until hot. Add in the beef fillet and sear for 2 minutes on each side, making sure it is pink in the middle. Season with salt and freshly ground pepper and slice finely into 24 slices.

2. In a bowl, mix together the fresh horseradish, whipped cream and lemon juice.

3. Heat the vegetable oil for deep-frying in a pan. Once the oil is hot, add in the shredded carrot and deep-fry until a light golden brown. Remove with a slotted spoon and drain on kitchen paper.

4. Place a little of the horseradish mixture inside each mini-Yorkshire pudding. Top with 2 slices of roast beef, garnish with the deep-fried carrot and serve.

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Ingredients

1 small fillet of beef
Salt, and freshly ground pepper
fresh horseradish, grated
150ml double cream, whipped
1 tsp lemon juice
1 carrot, grated
vegetable oil, for deep-frying
12 mini-Yorkshire puddings

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