Steak with mini Yorkshire puds recipe
Turn simple steaks into an extra special meal and serve with wild mushroom Yorkshire puddings topped with a roasted red onion and red wine gravy.
See method- Serves 4
- 20mins to prepare and 30mins to cook, plus 30mins to rest
- 617 calories / serving
Ingredients
For the Yorkshires
- 150g (5oz) plain flour
- pinch salt
- 2 eggs, beaten
- 250ml (8fl oz) milk
- 20g mixed dried mushrooms
- 40ml (8tsp) vegetable oil
For the steaks
- 15ml (1tbsp) olive oil
- 4 x 200g (7oz) rump steaks
- 2 red onions, sliced into eighths
- 15ml (1tbsp) olive oil
- 1tbsp plain flour
- 1tbsp tomato purée
- 1tbsp thyme, leaves picked
- 150ml red wine
- 1/2tbsp brown sugar
Each serving contains
- Energy
- 2590kJ 617.0kcal
- Fat
- 24g
- Saturates
- 7g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 40.1gProtein 55.6gFibre 2.4g
Method
- Sift the flour into a medium bowl, add the salt and whisk in the eggs. Add the milk and continue whisking until the batter is smooth and thick. Leave to rest for 30 minutes.
- In a small bowl, pour boiling water over the dried mushrooms until just covered and leave to soak for 20 minutes. Drain the water into a bowl and reserve the liquid for later.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the onions on a baking tray lined with nonstick baking paper and drizzle with 1tbsp oil. Roast for 20 minutes until soft with crispy edges. Set aside.
- Finely chop the dried mushrooms and fold through the batter. Pour 1tsp vegetable oil into 8 holes of a 12-hole muffin tin and bake in the oven for 5 minutes until piping hot. Divide the batter between the 8 holes and return to the oven for 25-30 minutes to cook until golden brown and puffy.
- Meanwhile, heat 1tbsp olive oil in a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Remove from the pan and loosely cover the steaks with foil. Leave to rest for 5 minutes.
- Add 1tbsp flour and the tomato purée to the same pan and cook for 1 minute over a medium heat, then add the thyme and red wine, stirring to combine. Bring to the boil and cook for 3 minutes or until the gravy reduces by a third. Pour over the reserved liquid from the mushrooms and stir in the sugar. Add the roasted onions and simmer for 5 minutes. Season to taste.
- Spoon the onions onto individual serving plates and serve with the steaks and mini Yorkshire puds. Pour over the remaining gravy from the pan.
- See more Steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
