Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Let stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again use an electric hand beater or hand-whisk to create a lump free batter resembling thick cream. Pass the batter through a fine sieve to remove any last little lumps. Let the batter rest for a minimum of 30 minutes or up to several hours.
Preheat the oven to 450.
Pour a ¼ teaspoon of vegetable oil into each mini muffin hole of your mini muffin tin and heat in the oven until the fat is smoking. Do this step when you have time to watch the oven carefully.
Give the batter another good whisk adding 2 tablespoons of cold water. Carefully remove the hot muffin tin from the oven and, working quickly, fill a third of each section of the tin with batter and get it back in the oven fast but carefully.
Cook until golden brown approximately 12 minutes. Let them cool for a few minutes and then transfer to a large serving dish.
Place a small piece of tenderloin on each Yorkshire pudding and then add a dollop of horseradish or creme fraiche and sprinkle with chopped parsley and pomegranate seeds. Serve and enjoy.