Mini Beef Yorkies

Mini Beef Yorkies

Having your pals over for Guinness on St. Patrick’s Day? Mini Beef Yorkies are crazy good and easily washed down with your favourite pint. Crispy edges and soft eggy interior cradle shaved roast beef and creamy horseradish sauce. You’ll find them irresistible!

While traditional Yorkshire Pudding seems to have originated in the North of England, you will find that stuffed mini yorkies are popular in many Irish themed pubs. I guess great finger food knows no boundaries! Whether it’s St. Patrick’s Day or just a night with friends, you can’t go wrong dunk’n Mini Beef Yorkies into a warm bowl of au jus. Enjoy!

Recipe Source:  Compelled To Cook

 

Mini Beef Yorkies
Print Recipe
    Servings Prep Time
    20 Mini Yorkshires 10 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    20 Mini Yorkshires 10 minutes
    Cook Time
    20 minutes
    Mini Beef Yorkies
    Print Recipe
      Servings Prep Time
      20 Mini Yorkshires 10 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      20 Mini Yorkshires 10 minutes
      Cook Time
      20 minutes
      Ingredients
      Mini Beef Yorkies
      Horseradish Sauce
      Servings: Mini Yorkshires
      Instructions
      Mini Beef Yorkies
      1. Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
      2. Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
      3. Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
      Horseradish Sauce
      1. While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
      Recipe Notes

      I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.

      Beef Skewers with Peanut Sauce

      Beef Skewers with Peanut Sauce

      You don’t have to break the bank with expensive cuts of beef to enjoy melt in your mouth tenderness. Flank steak that is marinated and cut properly across the grain will yield fantastic results and these Beef Skewers with Peanut Sauce are the perfect demonstration of how an average cut of beef can be made into something tender and full of flavour.

      Flank steak is a cut of beef from the abdomen of the cow, generally long and flat and most often marinated and cooked quickly over high heat. Cutting across the grain before or after cooking is done to achieve maximum tenderness. You may think as thin as you can go is the best option, however I found that when cut too thin the beef strips don’t thread or stay on the skewer very well, especially if they stick a little on the grill. Be sure to cut the beef strips at least 1/8”-1/4” in thickness.  I will usually spray the grills with non stick spray once they are pre heated just to make turning them easier. In this recipe I used metal skewers, but by all means use wooden skewers that have been soaked according to package directions if that is what you have.

      These beef skewers are slightly briny, pungent and sticky. Fantastic with rice and drizzled with peanut sauce……who am I kidding, dunked in peanut sauce is more like it. Enjoy!!

      Beef Skewers with Peanut Sauce are tender, pungent and slightly sticky beef slices served with peanut sauce.
      Beef Skewers with Peanut Sauce
      Print Recipe
      Tender pungent and slightly sticky beef strips grilled and served with peanut sauce.
        Servings
        4 people
        Servings
        4 people
        Beef Skewers with Peanut Sauce are tender, pungent and slightly sticky beef slices served with peanut sauce.
        Beef Skewers with Peanut Sauce
        Print Recipe
        Tender pungent and slightly sticky beef strips grilled and served with peanut sauce.
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Beef Skewers
          Peanut Sauce
          Servings: people
          Instructions
          Beef Skewers
          1. If using wooden skewers, soak according to package directions. Lay flank steak flat and cut into 1/4" slices across the grain. Set aside.
          2. Whisk together remaining ingredients. Add sliced beef and toss to completely coat each piece. Allow to marinate in the refrigerator for 3-4 hours.
          3. Preheat grill to medium high. Thread beef slices onto skewers. Spray grills with non stick spray if desired to prevent beef from over sticking to the grills.
          4. Grill beef skewers for approximately 7-8 minutes, turning once or twice to crisp up the edges. Serve with peanut sauce.
          Peanut Sauce
          1. Combine all ingredients in a small saucepan and warm over medium heat. Do not boil or the peanut butter will separate. Garnish with additional chopped peanuts and serve with beef skewers.
          Beef Tenderloin with Green Peppercorn Sauce

          Beef Tenderloin with Green Peppercorn Sauce

          Today I am compelled to shop for my food on Amazon to make this wonderful green peppercorn sauce. I will admit that I shop on Amazon quite frequently but rarely has it been for food. Like most busy people I’ve always tried to stay away from fussy and hard to find food items. But do we really need to deprive ourselves of what we really want to cook because we can’t find a product locally? I think not!!

          I did my due diligence and checked several grocery stores, the local kitchen ware store and a specialty food store before heading to the computer. Green peppercorns in brine are not as elusive as the unicorn but certainly no where to be found in my general area! So to Amazon I went, and click click click, done….peppercorns ordered and delivered to my door. Now that was easy! I would love to support the local economy as much as the rest of you but I am frustrated from time to time at my limitations simply because I can’t find a specific food item/ingredient. Since my local stores fail to carry such items I am left with no choice but to go elsewhere.

          I do hope you give this recipe a try because it’s delicious and fantastic for company or a special evening. I hope even more that you can find the green peppercorns in brine locally but mostly I hope you never turn away from something because you can’t find it in your area. Today’s online shopping opens the door to many products not often found for some of us, so I say you shouldn’t have to shy away from what you want to cook. Maybe it is that easy…..I believe it is.

           

          Beef Tenderloin with Green Peppercorn Sauce
          Beef Tenderloin with Green Peppercorn Sauce
          Print Recipe
          A rich and creamy peppercorn sauce atop tender beef steak.
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            20 minutes
            Beef Tenderloin with Green Peppercorn Sauce
            Beef Tenderloin with Green Peppercorn Sauce
            Print Recipe
            A rich and creamy peppercorn sauce atop tender beef steak.
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
              2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
              3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
              4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
              Recipe Notes

              Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce

              Braised Boneless Short Ribs

              Braised Boneless Short Ribs

              Today I am compelled to stay warm in May! Yes, here in Alberta Canada we have snow on our May long weekend. While this event isn’t that shocking it does give cause to make a warm, deeply simmered pot of boneless short ribs usually saved for the fall and winter months.

              While I prefer bone in short ribs I just couldn’t pass up on these nicely marbled and very thick boneless short ribs that I came across. In this recipe the beef is seared to help seal in moisture and to give extra flavour and colour to the sauce. The port and long braising time give depth to the sauce and creates super tender pieces of meat.

              So even though I am disappointed with the weather, I can definitely say these short ribs made me forget the snow by filling the house with rich aroma, forcing me to be cozy all day knowing a warm satisfying meal awaited me.

               

              Braised Boneless Short Ribs
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time Passive Time
                40 minutes 150 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time Passive Time
                40 minutes 150 minutes
                Braised Boneless Short Ribs
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time Passive Time
                  40 minutes 150 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time Passive Time
                  40 minutes 150 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
                  2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
                  3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
                  4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
                  Recipe Notes

                  Recipe Source:  Compelled To Cook