Beef Scotch with Yorkshire Puddings and Horseradish

Steps

1. Prep Yorkshire puddings Preheat oven to 220°C. Set a 6 hole muffin tin aside. In a bowl, whisk together egg, milk and first measure of horseradish. Gradually add flour and 1/4 tsp salt and whisk until smooth. Rest for 30 minutes. When batter has 10 minutes rest time remaining, pour a little oil into the base of 4 muffin tin holes.
2. Cook Yorkshire puddings Place muffin tin in oven to heat for 10 minutes and then carefully remove. Pour batter evenly between the 4 holes (with oil). Bake for 18-22 minutes, until puddings have risen, golden and cooked through.
3. Cook beef Trim greens beans and cut courgette into 1cm thick batons. Pat beef dry and season. When puddings have 15 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and rest, covered.
4. Cook jus and greens Return same pan to low heat and add water to deglaze pan. Add red wine jus and bring to a simmer. Keep warm. Heat a drizzle of oil with a knob of butter in a fry-pan on medium-high heat. Cook greens for 2-3 minutes until tender. Season to taste.
5. Finish beef Thinly slice beef and stir any resting juices through jus.
6. Serve greens with beef and drizzle over red wine jus. Dollop with remaining horseradish and serve Yorkshire puddings on the side.