Peppered Beef Yorkshires

Serves 8


  • 110gr( 4oz) of plain flour
  • 4 large egg
  • 225ml (7fl oz.) milk
  • 3 tbsp. white vegetable fat, melted
  • 2 x 175g (6oz) fillet steak
  • 1 tbsp. olive oil
  • 3 tbsp. each horseradish sauce and half-fat crème fraiche mixed together
  • Chopped fresh parsley to garnish


  1. Preheat the oven to 220’ C (200’Fan), mark 7. Whisk together the flour, egg and milk and water to make a smooth batter. Set aside for 15mins. Brush two 12 hold mini muffin tins with the melted fat and heat in the oven for 5 mins. Remove tins from the oven and divide the batter among them. Cook for 15-20 mins, and then cool on a wire rack.
  2. Meanwhile season the steaks on both sides with coarsely ground black pepper. Heat the oil in a frying pan over a high heat and brown the steaks for 1-2 mins on each side. When well browned, reduce the heat a little and cook for a further 3-4 min – they should still be pink in the middle. Cool, wrap in the clingfilm and chill. 
  3. Slice the beef thinly. Put the Yorkshires on a serving dish and spoon in the crème fraiche and horseradish mixture. Top with beef, season, garnish with parsley and serve.


If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com

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