1

Preheat oven to 230°C or 210°C fan-forced.

2

Mix together the horseradish, salt, pepper and oil. Rub over the beef.

3

Place onion in the base of the pan. Put beef on top. Roast for 20 minutes. Drop oven temperature to 170°C or (150°C fan-forced) and cook for a further hour and a half (for medium rare).

4

Remove from oven and allow to rest for 15-30 minutes.

5

Increase the heat to 230°C (210°C fan-forced) again to cook the puddings.

For the puddings:

1

Sift flour and salt into a bowl. Make a well in the centre and add the combined egg and milk. Whisk to combine. Pour into a jug.

2

Skim the fat from the baking dish into a small bowl. Place ½ teaspoon of the fat into the bottom each hole of a 12-hole muffin pan.

3

Place in the oven and heat 5 minutes or until smoking. Divide pudding mixture among muffin holes. Transfer to the oven and cook for 10-12 minutes or until puffed and golden. Serve immediately with the beef and mushy peas.

For the peas:

1

Place butter, onion and pepper in a small saucepan. Sweat for 5 minutes or until soft. Add the peas and stock and simmer for 20 minutes or until peas can be mashed easily against the side of the pan. Mash with potato masher.

To make the mushy peas into a puree:

1

Make the peas as instructed above. When cooked add ¾ cup extra stock and ¼ cup cream. Puree in a blender or stab blender. Push through a sieve into a small saucepan. Heat gently. Check for seasoning and serve immediately. Serves 4

To turn this into a soup:

1

Add an extra cup of chicken stock. And simmer until warmed through. Serve with crisp prosciutto.