Instructions

PREPARE THE ENHANCED YORKSHIRE PUDDING BATTER:
In large bowl, whisk flour and salt together. Create well in center and add eggs, whisking until smooth paste forms. Gradually add milk while whisking constantly to prevent lumps. Stir in grated fresh horseradish until evenly distributed. Strain batter through fine mesh sieve to remove any lumps or horseradish fibers. Cover and rest at room temperature for minimum 30 minutes, preferably 1 hour. This allows flour to hydrate and creates lighter texture.

PREPARE THE BEEF WELLINGTON FILLING:
Season beef cubes generously with salt and pepper 15 minutes before cooking. Heat olive oil in large skillet over high heat until shimmering. Sear beef cubes in single layer without overcrowding (work in batches if necessary) for 1-2 minutes per side until browned but still rare inside - they'll finish cooking in the oven. Transfer to plate and set aside. In same pan, add butter and diced mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms release moisture and become golden brown (8-10 minutes). Add thyme and deglaze with wine if using. Season with salt and pepper, then cool completely.

EXECUTE PERFECT YORKSHIRE PUDDING TECHNIQUE:
Preheat oven to 220°C (425°F). Place 12-cup muffin tin in oven to heat for 10 minutes. Add 1 teaspoon drippings or oil to each cup and return to oven until oil is smoking (5-7 minutes). Working quickly but carefully, pour batter into each cup, filling approximately 1/3 full. Immediately return to oven without closing door longer than necessary.

BAKE AND FILL:
Bake Yorkshire puddings for 18-20 minutes without opening oven door until risen, golden, and crisp. Remove from oven and immediately fill each pudding with seared beef cubes, cooled mushroom mixture, and small dollop of horseradish cream. Return to oven for 3-5 minutes to warm filling and finish cooking beef to medium-rare. Serve immediately while puddings are crisp and filling is hot.