Ingredients

• 1 egg
• 85g/3oz plain flour
• 85ml/3fl oz milk and water mixed
• vegetable oil
• 1 tub crème fraîche
• 2 tbsp fresh horseradish
• salt and pepper
• 2-3 beef fillets (depending on size)
• flat leaf parsley
• to garnish

Directions

• To make the Yorkshire puddings
• gently add the egg to the flour. Slowly add the water and milk to the mix
• stirring continuously to keep it smooth.
• Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot
• pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
• To make the horseradish cream
• simply mix all the ingredients together.
• Cook fillet of beef rare (or more done if you prefer)
• slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley.