Roast Beef with Shallots and Horseradish Yorkshire Puddings

Ingredients

• 6 sprigs of rosemary
• 1 tbsp of hot horseradish
• 3 medium of eggs
• 2 tbsp of vegetable oil
• 150 ml of semi skimmed milk
• 8 whole of echalion shallots, peeled
• 50 g of plain flour
• 0.5 tsp of baking powder
• 50 g of cornflour
• 2 kg of large topside beef joint, approx. 2 kg – french trimmed
• 1 drizzle of olive oil