Roast Dinner Popovers

Ingredients

• ----For the popovers----
• 1 cup buttermilk
• 3 eggs, room temperature
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup butter
• ----For serving----
• ½ cup frozen peas
• Salt
• ¼ cup prepared horseradish
• ¼ cup sour cream
• 1 teaspoon Dijon mustard
• ¼–½ teaspoon Montreal steak spice or pepper
• 200–225g thinly sliced deli roast beef
• 12–18 prepared potato tots, optional
• 3 tablespoons thinly sliced chives

Directions

1. Place a 12-cup muffin tin or popover pan on the middle rack of your oven and heat it to 425ºF.
2. In a bowl or large glass measuring cup, whisk together the buttermilk or milk and eggs. Whisk in the flour and salt and set aside.
3. Remove the pan from the oven, place about 1 teaspoon of butter into each well, and return the pan to the oven for 2 minutes to melt the butter. Once the butter is melted, carefully pour about ¼ cup of batter into each well and return to the oven.
4. Without opening the oven, bake the popovers for 20 to 25 minutes or until puffy and golden brown.
5. Meanwhile, bring a small pot of water to a boil. Add in the peas, season well with salt, and cook just until tender. Drain and set aside.
6. In a small bowl, stir together the horseradish, sour cream, Dijon, and Montreal steak spice or pepper.
7. To assemble, set the popovers onto a serving board or plate. Stuff each with some roast beef, add a dollop of the horseradish sauce, scatter with some peas, a potato tot or two, if using, and a scattering of chives.