Publications
- - BEEF
- 15ml - olive oil
- 300g - sirloin steak
- 5ml - thyme
- - salt and freshly ground pepper
- - YORKSHIRE PUDDINGS
- 400ml - cake flour
- 5ml - salt
- 8 - eggs
- 400ml - milk
- 125ml - cooking oil
- - HERB MAYO
- 250ml - creamy mayonnaise
- 60ml - chopped parsley
- 15ml - chopped dill
- - finely grated zest of 1 lemon
- - TO FINISH
- - Watercress
- - fresh dill
Preheat the oven to 200°C.
Grease a muffin pan with non-stick cooking spray.
1. Beef Rub the oil all over the steak and season with the thyme, salt and pepper. Heat a cast-iron pan until smoking hot and sear the steak for a minute each on both sides. Turn down the heat and fry the steak for another 2 minutes per side or until cooked to your liking. Set aside.
2. Yorkshire puddings Mix the flour and salt. Add the eggs and milk and beat until smooth. Pour the batter into a jug.
3. Divide the oil between the muffin hollows and heat in the oven for 3-5 minutes or until the oil is hot.
4. Remove the muffin pan and fill each hollow three-quarters of the way with the Yorkshire pudding batter (put the muffin pan on a baking sheet if preferred, to prevent spillage. The batter will start to bubble when poured on top of the hot oil).
5. Put the muffin pan back into the oven and bake the puddings for 15-17 minutes or until puffed up and golden brown.
6. Loosen the edges of the puddings and remove from the pan. Arrange the puddings on a platter.
7. Herb mayo Mix all the ingredients together and spoon the mayo into the centre of the Yorkshire puddings.
8. To finish Carve the steak into thin strips and arrange on top of the mayo. Garnish with the watercress and dill and serve.
