Peppered Steaks With Mushroom Yorkshires |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A simple variation on a classic Sunday lunch Silvana Franco's steak and mushroom yorkies are quick and easy enough to make any day of the week Ingredients:
4 portabella mushrooms |
1 teaspoon olive oil |
75 g plain flour |
1 egg, beaten |
5 tablespoons skim milk |
4 (100 g) sirloin steaks, fat removed |
1 tablespoon dijon mustard |
2 teaspoons peppercorns, cracked |
1 pinch fine sea salt |
1 pinch fresh ground black pepper |
Directions:
1. Preheat the oven to 220C/gas 7. Place a mushroom, stalk-side up, in each hole of a 4-hole non-stick Yorkshire pudding tin. Season with salt and pepper and drizzle a tiny spot of oil over each. Roast for 10 minutes.
2. Meanwhile, place the flour in a bowl, make a well in the centre and beat in the egg, milk and two tablespoons of water to make a smooth batter. Season with salt and pepper.
3. Lift out the mushrooms from the tin, pour in the batter so it comes halfway up each mould, then carefully return each mushroom so it is surrounded by batter. Return to the oven for 20 minutes until risen and dark golden.
4. Preheat a heavy griddle pan or non-stick frying pan. Season the steaks with salt and spread lightly with mustard. Sprinkle over the peppercorns, pressing them well into the steaks. When the Yorkshires are nearly ready, cook the steaks for 3 minutes or so on each side until nicely browned but still a little pink in the centre.
5. Serve each steak and a Yorkshire pudding with mashed potatoes and gravy.
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