Get the party started with this delicious nibble.
Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Haddock Scotch quail eggs, Potato rostis, crème fraîche & dill, Mini mortadella, pistachio & ricotta sandwiches, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
Preheat the oven to 200ºC, gas mark 6. Put the Yorkshire puddings on a baking tray and bake for 4 minutes.
Meanwhile, cut each slice of beef in half and season with salt and pepper. Heat the red wine and shallot sauce according to pack instructions.
To assemble, cut each Yorkshire pudding into quarters. Top with a slice of beef, then fold and thread onto a skewer. Top each with ½ tsp hot horseradish sauce. Serve with the hot red wine sauce for dipping.