1.Preheat oven to 200°C (180°C fan-forced).
2.Combine oil and garlic in small bowl, rub all over beef, cover; stand beef 30 minutes.
3.Meanwhile, to make yorkshire pud batter, sift flour into medium bowl; make a well in centre. Break eggs into well, gradually stir in milk and water, beat until batter is smooth. To make horseradish cream, combine crème fraîche and horseradish cream in small bowl.
4.Heat heavy medium baking dish on stove top, brown beef over high heat, until browned all over. Transfer beef to oven, roast uncovered, about 15 minutes or until beef is cooked. Remove from oven, cover beef loosely with foil; rest at least 15 minutes before slicing thinly.
5.Increase oven temperature to about 250°C (230°C fan-forced). Drop about ¼ teaspoon vegetable oil into each hole of two 12-hole patty pans.
6.Heat pans in oven for 3 minutes. Remove pans from oven, pour 2 teaspoons batter into each hole. Return pans to oven, cook puds about 10 minutes or until puffed and browned. Repeat with remaining batter.
7.Top each pud with a little horseradish cream, a slice of beef and a sprig of watercress. Arrange on platters; serve immediately.
Beef fillet cut from the neck end is best for this recipe.Note