Stuffed with shaved roast beef tenderloin, caramelized onions, red wine just, topped with freshly grated horseradish – stuffed with French brie, fresh figs and truffle honey.

1. Preheat oven to 425 degrees.

2. In a blender, combine eggs, milk, flour, and salt. Blend until well combined, but not more than 30 seconds. Place in refrigerator until
ready to use (allow at least 30 minutes to rest).

3. Using a mini muffin tin, put 1 tsp of beef drippings or oil into each section of the tray. Place the tray, oil only, into the oven on the top shelf until very hot, almost smoking.

4. As soon as you take the tray from the oven, pour in batter three quarters of the way up the section of the tin (it should sizzle) and immediately put back into the oven.

5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15-20 minutes. Don’t open the oven door until the end or they might collapse!