Season the eye roast with salt. Heat a pan until smoking hot then add the roast, fat side down. Seal off all over. Add the onions cut side down and the thyme and cook until golden. Transfer to roasting tin and place in a 180oc oven for about 45 minutes for medium rare.

Wrap in tin foil and leave to rest for 20 minutes.

Set oven to 220°c.

Sift flour into a bowl and whisk in the egg. Add the milk, water, salt and pepper.

Take a 12 hole muffin tin and cover the bottom of each with oil. Place in oven until hot. Divide batter into holes and cook for about 15 minutes or until risen and golden.

Heat the oil in a large frying pan until smoking hot and add the mushrooms. Dot the butter around the pan and add the onion and garlic. Cook until golden then season with salt and pepper and add the cream. Cook to spoon coating consistency. Fill the Yorkshires with the filling. Serve with the sliced beef, roast onions.