Mini Yorkshire puddings with rare roast beef, jus, horseradish cream and pink peppercorns

Preheat the oven to 180°C.

For the rare roast beef, combine all of the ingredients and rub the mixture over the meat. Set aside to marinate.

For the Yorkshire puddings, combine all of the ingredients except the oil and use a handheld high-speed whisk to blend until smooth, slightly thick and lump-free. Put the batter into a squeeze bottle and set aside.

Heat a heavy-based frying pan or griddle pan until smoking hot. Sear the beef on all sides, keeping it rare.

For the jus, after searing the beef, retain the pan juices, add a few drops of liquid stock and water to deglaze your pan, and set aside.

For the horseradish cream, add 10ml (2 tsp) of the prepared horseradish to the cream. Season, add parsley and combine. Check the seasoning and set aside.

Fill the holes in a mini muffin tray to one-third full with oil and place the tray in the preheated oven for 4 – 6 minutes to heat the oil. Check that the oil is hot by dropping one drop of batter in – if it sizzles it is ready.

Using the squeeze bottle, quickly and carefully fill the muffin holes with the batter. They will puff up immediately; put them back into the oven for 3 – 4 minutes, until they are as light as air.

When the beef has cooled, cut very thin slices and place in the jus. 10 When the Yorkshire puddings have cooled down it is time to assemble your dish. Fill each hole with a little jus, followed by a slice of beef, a dollop of horseradish cream and a few pink peppercorns, and serve.