# Components:
→ Batter
01 - 1 cup all-purpose flour
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/2 teaspoon fine sea salt
→ For the Pudding Tins
05 - 2 tablespoons vegetable oil
→ Filling
06 - 6 ounces sliced roast beef, cut into strips
07 - 1/2 cup sour cream
08 - 2 tablespoons prepared horseradish
09 - 1 tablespoon fresh chives, finely chopped
10 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F and place a mini muffin tin with 18 wells inside to heat.
02 - In a mixing bowl, whisk together flour, eggs, milk, and salt until smooth and free of lumps. Allow the batter to rest while the oven heats.
03 - Carefully remove the hot muffin tin from the oven and add about 1/2 teaspoon vegetable oil to each well. Return the tin to the oven for 2 minutes until the oil shimmers.
04 - Quickly fill each well halfway with batter and bake for 15 to 17 minutes until puffed and deep golden brown. Avoid opening the oven while baking.
05 - In a small bowl, mix sour cream, prepared horseradish, half of the chopped chives, and freshly ground black pepper to taste.
06 - Remove the Yorkshire puddings from the tin and let them cool slightly.
07 - Fill each pudding with a strip of roast beef and a spoonful of horseradish cream, then garnish with remaining chives. Serve warm.
