Printer friendly version
-
Beef vol-au-vents
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 12
Amuse your guests with Ed Baines's witty, down-sized version of beef and Yorkshire pudding, an ideal party nibble
Similar recipes
Ingredients
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.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register