Yorkshire Puffs with Roasted Beef & Bistro Sauce

Yorkshire Puffs with Roasted Beef & Bistro Sauce
24 servings, 3 topped puffs each


Ingredients Weights Measures
all-purpose flour 2 lb. 1-1/2 qt.
salt - 1 Tbsp.
ground white pepper - 1/4 tsp.
whole milk 24 fl oz 3 cups
water 24 fl oz 3 cups
eggs, beaten 20.4 fl oz 12 each
oil 6 fl oz 3/4 cup
Roasted beef tenderloin (medium rare), very thin slices 2.25 lb. 1-1/2 qt.
GREY POUPON Bistro Sauce 6 oz. 3/4 cup
fresh chives, finely chopped - 2 Tbsp.


COMBINE flour, salt and pepper in bowl; form well in center. Gradually add milk, then water, whisking constantly until batter is smooth. Beat in eggs. Let stand 30 min.

HEAT standard size muffin pan in 425ºF oven 5 min. or until very hot. Remove from oven. Carefully spoon 1/2 tsp. oil into each of 72 cups (or into each of 18 cups for trial recipe). Spoon 2 Tbsp. batter into each cup.

BAKE 15 min. or until puffed and well browned, rotating pan halfway through the baking time. Carefully remove puffs from pan; cool.

FOR each serving: Place 1/2 oz. beef on each of 3 puffs; drizzle each with 1/2 tsp. bistro sauce, then garnish with a pinch of chives.

Kraft Kitchens Tips

Substitute GREY POUPON Country Dijon Mustard for the bistro sauce.
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Nutritional Information

Nutrition Information

Total fat
 19 g
Saturated fat
 4.5 g
 135 mg
 430 mg
 31 g
Dietary fiber
 1 g
 2 g
 20 g
Vitamin A
 4 %DV
Vitamin C
 0 %DV
 6 %DV
 20 %DV