Steak and Béarnaise Profiteroles

‘These mini bites take a little while, but are well worth the effort. If you’re short on time, you can use bought béarnaise or hollandaise instead.’

Hands-on time 30min, plus cooling. Cooking time about 40min. Makes 30

FOR THE PROFITEROLES

• 60g plain flour

• ¼tsp English mustard powder

• 50g unsalted butter

• 2 medium eggs, beaten

FOR THE BÉARNAISE

• 1tbsp white wine vinegar

• ½tsp lemon juice, plus extra to taste

• 3 black peppercorns

• 1 small blade mace

• 1 medium egg yolk

• 60g unsalted butter, melted

• 1tbsp chopped tarragon

FOR THE FILLING

• 1tsp oil

• 225g sirloin steak, fat trimmed • Small handful watercress

1 Preheat oven to 200°C (180°C fan) mark 6 and line 2 large baking sheets with baking parchment.

2 For the profiteroles, sift the flour and mustard powder into a large bowl. In a medium pan over low heat, melt the butter and 110ml water. Increase heat to high and bring to the boil. As soon as boiling, remove pan from heat and quickly mix in the flour mixture. Scrape into the empty bowl; cool for 15min.

3 Gradually beat the eggs into the cooled flour mixture, until combined. Transfer to a piping bag fitted with a 1cm plain nozzle. Pipe 30 roughly

3 x 3cm mounds on to the lined baking sheets, spacing apart. With a damp finger, gently pat down any peaks.

4 Bake for 20min, or until puffed and golden. Remove from oven. When cool enough to handle, pierce a central hole in the base of each profiterole with a skewer to let out the steam. Return to oven – holes up – for 3min, then cool completely on a wire rack.

5 For the béarnaise, in a small pan, simmer the vinegar, lemon juice, peppercorns and mace until reduced by ½. Strain into a bowl, and add the egg yolk and a pinch of salt. Using a handheld electric whisk, beat until well combined, then slowly trickle in the melted butter, beating constantly, until smooth and emulsified. Stir through the tarragon and season with salt, freshly ground black pepper and a little more lemon juice, if needed.

6 For the filling, heat the oil in a small frying pan over medium-high heat. Season the steak and fry for 2-3min per side for pink meat. Lift on to a board and leave to rest for 5min. Thinly slice into 30 pieces.

7 To serve, make a horizontal cut most of the way through the profiteroles. Fill each with a little Béarnaise, a piece of steak and a small sprig of watercress. Serve.

PER CANAPÉ

52cals, 3g protein, 4g fat (2g saturates), 2g carbs (0g total sugars), 0g fibre

GET AHEAD

Prepare to end of step 4 up to 2 days ahead. Store in an airtight container at room temperature. Alternatively, freeze in an airtight container for up to a month. To serve, defrost at room temperature (if frozen) and re-crisp on a baking sheet in an oven preheated to 180°C (160°C fan) mark 4 for 4min. Allow to cool and complete recipe up to 30min ahead.