Duck Fat Mini Yorkshire Puddings With Roast Beef, Horseradish And Mustard

• 4 None large eggs, beaten
• 1 3/4 cups all-purpose flour, sifted
• 2 cups milk
• 2 tbsp chopped fresh thyme leaves
• 12.5 oz beef sirloin
• 1/2 tbsp vegetable oil
• 4 tbsp duck fat
• 4 tbsp creme fraiche or sour cream
• 1 tbsp whole grain mustard
• 4 tsp grated fresh horseradish or horseradish paste
• 1/2 bunch watercress or arugula, to garnish

1. Preheat oven to 425u0b0F. Start preparing yorkshire puddings 1 hour before cooking. Place eggs, flour and 2 pinches of salt in a large bowl and whisk to combine. Gradually whisk in milk until smooth then fold in chopped thyme. Transfer to a measuring cup, cover with plastic wrap and place in the fridge.
2. Place beef on a plate. Drizzle with vegetable oil on both sides and season.
3. Heat a heavy-bottomed, ovenproof frying pan over medium heat until hot. Sear beef for 1-2 mins per side then transfer pan to oven to finish cooking (around 15-18 mins for medium-rare). Transfer beef to a plate and let rest for 10-15 mins.
4. While meat is cooking, generously brush a 12-cup popover pan with duck fat. Place pan in oven for at least 8 mins. When fat is sizzling, fill recesses 2/3 full with batter and bake for 10-20 mins, or until golden brown and puffy. Remove from oven and let rest on a wire rack.
5. For the sauce, whisk together creme fraiche, mustard and horseradish.
6. Slice beef as thinly as possible. Place a slice of beef on each yorkshire pudding with a spoonful of sauce. Garnish with salad greens. Serve hot.

eggs, flour, milk, thyme, beef sirloin, vegetable oil, duck fat, crueme, grain mustard, horseradish, arugula

Taken from recipes-plus.com/api/v2.0/recipes/36870 (may not work)