I know it’s Wednesday and there is some serious snow coming down but I want to share with you a fancy treat for your upcoming Oscar Night Party! If you didn’t know, I love the movies. This year I’ve already seen Philomena (great but sad), American Hustle (great acting but slow), Wolf of Wall Street (funny but really freaking long -and many more F words), August: Osage County (great acting but really freaking sad!) and some others I’m forgetting. I still need to see 12 Days a Slave, her, Captain Phillips, Dallas Buyers Club, Inside Llewyn Davis and many others (let me know if you want to go)! When the red carpet rolls out, I need to be ready to make some bets with my friends over a fancy meal by the tube.
There is something fun about preparing some thing fancy for a casual night with friends. I made this delicious small plate for my friends over New Years Eve and it was a very big hit. The recipe is from the cookbook “Small Bites, Big Nights.” It is a fun book that isn’t terribly practical but I’ve enjoyed having it on my shelves for inspiration. This recipe is fairly simple but a special treat for any soiree you are planning for a small crowd. Enjoy!
Seared Beef on Mini Yorkshire Pudding with Horshradish Cream
- 1 1/2 all purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs
- 4 tablespoons canola oil
- 2 tablespoons horseradish
- 1/2 cup whipping cream
- 1 more, taboespoon canola oil
- 1 lb filet of beef
- 1/2 bunch chives
Preheat at the oven to 400 degrees.
For the Yorkshire pudding, mix the flour and salt. Then gradually add milk and eggs. Allow to rest in a bowl for 20 minutes.
Pour a a thin layer of canola oil in the bottom of a muffin tin and place in the oven. Pour in mixture about a fourth way up. Bake in the oven for 20 minutes or until brown and puffed.
Whip up cream and add horseradish.
Season beef with salt and pepper. Sear beef in a hot skillet with canola oil until desire temperature.
Assemble Yorkshire pudding with sliced beef and a dollop of cream.