• 500g beef fillet
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp extra virgin olive oil
• 1 egg
• 90ml low-fat milk
• 85g plain flour
• 1 tsp fine salt
• ¼ cup vegetable oil
• 200g crème fraîche
• 1 Tbsp horseradish cream
• ¼ cup chives, finely chopped
• Micro herbs, to garnish
Preheat oven to 220°C. Season beef generously, then rub with olive oil. Heat a large, non-stick ovenproof frying pan over a high heat and cook beef, turning often, for 5 minutes. Transfer to oven and cook for a further 10 minutes. Remove from oven and cover loosely with foil to rest for 15 minutes. Slice thinly.
Meanwhile, put egg, milk, flour and salt in a large bowl and whisk until just combined and smooth. Pour vegetable oil into 24 holes of a 24-hole mini-muffin tray and place in oven for 10 minutes or until oil is very hot. Pour in batter and bake for 12 minutes or until puffed. Remove from tins, then cool on a wire rack.
Put crème fraîche, horseradish cream and chives in a small bowl, whisking until smooth. Season, then spoon a little onto puddings. Top with beef and garnish with micro herbs. Serve with remaining horseradish cream on the side.