Truffle Yorkshires
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Truffle Yorkshires
Ingredients
- TruffleHunter's Preserved Truffle Selection
For the roast beef
- 500g beef roasting joint
- 1 tsp olive oil
- 1 tsp Truffle sea salt
- ½ tsp cracked black pepper
For the Yorkshire Puddings
- 140g plain flour
- 4 eggs, beaten
- 200 ml milk
- Beef dripping or goose fat for cooking
Method
- Preheat your oven to 170˚C and season your beef by rubbing with oil, truffle salt and pepper before roasting. Cook in the oven for 40 mins and test the internal temp with a probe depending on how rare you like it. I aim for 50-54˚C for medium rare.
- Allow the beef to rest wrapped in tin foil whilst you turn up the oven temperature to 220˚C.
- Whisk your Yorkshire ingredients and sift in flour until you have a smooth golden batter. Line small muffin trays with a tsp of dripping, fat or sunflower oil and heat them in your oven for 3-4 mins.
- Carefully remove from the oven and fill each with batter. Cook in the oven for 22-25 mins but don’t open the door whilst they’re cooking.
- Build your canapés by placing a spoonful of minced black truffle or black truffle sauce into each cooked Yorkshire pudding and then add a generous slice of carved roast beef, a pinch of truffle sea salt and finish with a luxurious Black Truffle slice.
