Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat.
Heat a large frying pan over medium-high heat. Season steaks and working with 1 steak at a time, use tongs to place the steak in the frying pan, browning the fatty edge first. Cook until the fat is golden and rendered. Repeat with remaining steak. Place both steaks back in the frying pan and brown well. Transfer to the hot tray and cook in the oven for 15 minutes.
Remove steaks from the oven and place on a warmed plate, cover with foil and a clean tea towel and leave to rest for 10-15 minutes.
Sift the flour and salt into a large mixing jug and make a well in the centre. Add eggs, then gradually beat in the milk and water until you have a smooth batter. Cover and set aside for at least 15 minutes.
Heat a 12-hole muffin tin in the oven for 5 minutes. Spoon 1 teaspoon of the collected beef fat (or use butter), into each muffin hole. Place back in the oven and heat until the fat is smoking. Remove from the oven and quickly pour the batter into the muffin holes and cook in the oven for 15 minutes or until golden and puffed.
Pour the red wine into the hot frying pan and reduce by half. Add the beef stock and reduce by half again. Add the butter and swirl until glossy. Season and strain into a jug.
Serve steaks with the pan sauce, horseradish cream and Yorkshire puddings. Roasted root vegetables are the perfect accompaniment.
Recipe from recipes.co.nz