For the yorkshires
Preheat the oven to 220°C/200°C with fan assist.
Fry the steak over a high heat for 2-4 minutes, depending on the size, until medium rare. Season and set aside to rest.
Mix the crème fraiche, creamed horseradish and salt with the Dijon mustard. Set aside.
Fill the moulds of the muffin tin with 3mm of oil. Place the tin in the oven for 10 minutes for the oil to heat up.
Meanwhile, whisk the eggs and the milk. Place the flour and salt in a large bowl and make a well in the centre.
Slowly pour the milk mixture into the flour well and whisk until smooth. Transfer the batter to a pouring jug.
Once the oil is hot, quickly fill each mould with 2 cm of batter. Return the tray to the oven and bake for 8-10 minutes, or until the Yorkshires have puffed up and browned.
Leave the Yorkshires to cool on a wire rack.
Slice the rested steak as finely as possible.
Fill the cooled Yorkshires with a dollop of horseradish cream. Top with a slice of beef and garnish with parsley leaves.