Mini Yorkies Recipe

Make the batter: In a medium bowl whisk together 0.75 cups all-purpose flour and 0.25 tsp salt. In a separate bowl whisk 2 eggs and 0.75 cups whole milk until smooth. Gradually pour the wet into the dry while whisking until a smooth, thin batter forms. Let rest at room temperature for 20–30 minutes (this helps puffing).

Preheat oven to 450°F (230°C). Put 1 tsp oil into each cup of a 12-cup mini muffin tin (about 3 tbs total distributed). Place the tin in the oven to heat until oil is shimmering and just smoking, about 5–7 minutes.

Carefully remove the hot tin from the oven. Immediately pour batter into each well filling about two-thirds full. Return to oven and bake 12–15 minutes without opening the door until puffed and deep golden brown. Remove and transfer to a wire rack to keep crisp. Yield: 12 mini yorkies; use 3 per serving (recipe scaled yields 4 servings).

Place 1 lb peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add 0.25 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain thoroughly.

Return potatoes to the pot over very low heat for 30–60 seconds to dry excess moisture. Mash with 2 tbs unsalted butter, 0.25 cups whole milk, and 0.25 cups grated Parmesan. Season with 0.5 tsp salt and 0.25 tsp black pepper. Adjust seasoning and texture—add a splash more milk if needed. Keep warm until assembly.

Preheat oven to 325°F (160°C). Pat 0.75 lb beef chuck pieces dry and season with 0.5 tsp salt and 0.25 tsp black pepper.

Heat 1 tbs olive oil in an ovenproof sauté pan or Dutch oven over medium-high heat. Sear beef on all sides until nicely browned, about 2–3 minutes per side. Remove and set aside.

Reduce heat to medium and add 0.25 cups chopped onion, 0.25 cups chopped carrot, and 0.25 cups chopped celery. Cook until softened, about 4–5 minutes. Add 1 tsp minced garlic and 1 tbs tomato paste; cook 1 minute to deepen flavors.

Deglaze with 0.25 cups red wine, scraping up browned bits. Let wine reduce by half (1–2 minutes). Return beef to the pan and add 1 cup beef stock, 2 thyme sprigs and 1 bay leaf. Bring to a simmer.

Cover and transfer to the oven. Braise until the beef is fork-tender, about 1.5–2 hours depending on thickness. When done, remove meat and strain braising liquid into a small saucepan. Keep meat warm in covered dish and discard thyme stems and bay leaf.

Shred or chop the braised beef into bite-sized pieces suitable for three mini yorkies per portion. Taste and adjust seasoning with a pinch of salt and pepper.

Take about 1 cup strained braising liquid. Skim off excess fat if desired, leaving some flavor. Bring liquid to a gentle simmer in a small saucepan and reduce by about one-third until slightly syrupy, 6–10 minutes.

Whisk in 1 tbs cold cubed unsalted butter off the heat to finish and add gloss. Season with 0.25 tsp salt and 1/8 tsp black pepper to taste. Keep warm until plating.

Mix 0.25 cups sour cream with 1 tsp prepared horseradish, 0.5 tsp lemon juice, and 0.125 tsp salt. Stir in 1 tsp snipped chives if using. Adjust horseradish to taste for more heat. Chill briefly if time allows.

For each serving (3 mini yorkies): Using a small knife, cut a lid off the top of each mini yorkshire pudding (or split if they open). Spoon 1/3 of the Parmesan mashed potatoes into the base of each of the three yorkies (about 2–3 tbs mashed potato per yorkie).

Top the mashed potatoes with shredded braised beef, about 2–3 tbsp total per yorkie (use remaining braised beef divided across three yorkies). Drizzle the beef jus lightly over the beef (approximately 1–1.5 tsp per yorkie).

Dot or pipe a small amount (about 1 tsp total per serving) of horseradish crema over the beef for brightness. Place lids back on yorkies if desired or leave open-faced.

Garnish with microgreens or a sprinkle of chopped parsley (about 1 tsp per serving). Serve immediately while yorkies are crisp and jus is warm.