These itty-bitty Yorkshire Pudding bites will disappear at any game night, family night or weeknight.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
Mini Yorkshire Puddings:
Pan-Seared Rib Eye Steak:
Preheat oven to 450°F.
Mini Yorkshire Puddings: In bowl, whisk together flour, salt and pepper until combined. In separate bowl, whisk together eggs and milk. Add flour mixture to egg mixture; whisk until combined. Cover and refrigerate for 30 minutes.
Divide oil evenly among cups of 24-count mini muffin pan. Place pan on baking sheet; bake until oil is very hot, about 12 minutes.
Carefully pour batter into muffin cups until three-quarters full; return to oven. Bake until puffed and golden brown, about 16 minutes. Let cool in pan for 5 minutes. Carefully remove from pan; transfer to serving platter.
Pan-Seared Rib Eye Steak: Meanwhile, pat steak dry; sprinkle with salt and pepper.
Heat oil in cast-iron pan over medium-high heat. Add steak; cook until bottom is browned, about 3 minutes. Flip steak; add butter, thyme and garlic. Cook, spooning melted butter over top, until medium-rare, about 3 minutes. Transfer to cutting board; tent with foil. Let stand for 10 minutes.
Thinly slice steak across the grain. Skewer together mini puddings, steak, cornichons and blue cheese (if using).
Test Kitchen Tip: Yorkshire pudding batter can be made a day in advance. Whisk before pouring into cups.
Makes 24 mini puddings.
Nutritional facts PER MINI PUDDING: about
- Fibre 1 g
- Sodium 282 mg
- Sugars 7 g
- Protein 7 g
- Calories 126
- Total fat 6 g
- Potassium 159 mg
- Cholesterol 30 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 6
- Folate 5
- Calcium 3
- Vitamin A 2
- Vitamin C 3