To make the mini Yorkshire puddings

1. Preheat the oven to 200°C/400°F/Gas 6.
2. Drizzle a little oil into 30–36 holes of two 24-hole mini muffin tins and put the tins in the oven for 5 minutes to get hot.
3. Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug.
4. Remove the tins from the oven and immediately pour the batter mixture into the holes, until they are each half-filled with batter.
5. Bake in the oven for 12–15 minutes until well risen and crisp.

For the filling

1. Rub 1 tbsp of olive oil and rub it into the steak. Pre-heat a frying pan until very hot. Add the steak and fry for 2 minutes on each side.
2. Transfer to a plate, cover with foil and leave to rest for 5 minutes.
3. Slice the steak into thin strips.
4. Mix the creme fraiche and horseradish together in a bowl.
5. Spoon the mixture into the Yorkshire puddings and top with slices of beef and sprigs of parsley.