Preheat the oven to gas 7, 220°C, fan 200°C. Divide the sunflower oil between 6 holes of a muffin tin and place in the oven to heat up.
Sift the flour into a jug and add a pinch of salt. Gradually whisk in the milk and 2 tbsp water, followed by the beaten egg and the thyme leaves. The batter should be smooth, with the consistency of single cream.
Quickly divide the batter between the 6 holes of the hot, oiled muffin tin (so that each hole is about 2/3 full) and return immediately to the oven. Cook for about 20 minutes, until golden and well risen.
Meanwhile, smear the steaks with the garlic and the olive oil and season generously. Cook in a hot frying pan over a medium-high heat, for about 2 minutes on each side (for medium rare), or until done to your liking. Transfer the steak to a warm plate, cover loosely with foil and set aside to rest for a few minutes.
Return the pan to the heat and add the wine, allowing it to bubble furiously until it is all but evaporated. Add the stock or water, and stir until it's reduced and syrupy. To finish, whisk in the cold butter cubes and season to taste.
Serve a warm steak with 3 Yorkshires, steamed greens and plenty of gravy. Add a large spoonful of horseradish sauce on the side and garnish with a few thyme leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.