Mini Yorkshires with Roast Beef

You can use the same recipe for regular-size Yorkshire Puddings to serve with a roast beef dinner.
The secrets to producing light and fluffy Yorkshire puddings are: (1) start with the eggs and milk at room temperature; (2) be sure the oven is hot enough; and (3) do not over-stir the flour into the egg/milk mixture -- a few lumps are fine.



Yorkshire Puddings
2 large eggs + 1 egg yolk
(or 3 whole eggs)
1 cup + 2 Tbsp milk
1 cup all-purpose flour
1 tsp salt
Beat the eggs until foamy. Add the milk and beat just to mix. Gently stir in the flour and salt, just until moistened. Do not overmix. Let stand at room temperature for 1 hour.

Preheat the oven to 425°.
3/4 cup oil -- either olive oil, vegetable oil, or pan drippings from the roast beef Put 1 tsp of oil in each cup of a muffin pan [if you are doing appetizers, use mini-muffin pans; if the Yorkshires are to accompany a roast beef dinner, use a large-cupped pan]
Heat for 3 minutes in the oven.
Put 2 tsp of batter in each mini-cup or fill the large cups 2/3 full.
Bake on the middle rack in the oven for 14-18 minutes, until they have puffed up to double-size and turned golden brown.
If you are making appetizers, remove the puddings from the pan with tongs and cool on a rack. If you are serving them on the side with a roast beef dinner, call everyone to the table NOW.
Beef tenderloin (for the appetizers) Cook tenderloin to rare and shave.
1 container of sour cream
3 Tbsp Hellman's mayonnaise
horseradish; salt + pepper; to taste
Fold filling ingredients together gently.
To assemble appetizers for serving:
place a spoonful of filling in the bottom of each mini-Yorkshire; layer shavings of beef on top
Makes 36 mini-Yorkshires; or 10-12 large ones Sandi Barkwell of Delectable & Delicious Caterers served these at a party in May, 2001 and was generous enough to share the recipe with me