Food Network UK

Steak and Yorkie Wrap

23
17
recipe_page_slideshow
term_weight,type,nid
23840
23840
page
17
recipe_page_slideshow
term_weight,type,nid
23840
23840
attachment_1
1
Made this? How was it?

Ingredients

  • For the Bearnaise sauce:

  • 4 tbsp white wine vinegar
  • 2 tbsp water
  • Salt
  • 2 shallots, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 6 black peppercorns
  • 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh tarragon leaves and stalks
  • 200g clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 4 large egg yolks
  • 1 lemon, juiced

  • For the Yorkshire pudding:

  • 390g plain flour
  • Salt
  • 6 eggs
  • 3 egg whites
  • 735ml whole milk
  • 4 tablespoons vegetable oil

  • For the Onion Rings:

  • 2 white onions, peeled and thickly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 100g plain flour
  • Vegetable oil for deep frying

  • For the Sandwich:

  • 650g rib eye steak
  • 118g watercress and rocket leaves

Use imperial measurements

Method

How to make Steak and Yorkie Wrap

For the bearnaise sauce place the white wine vinegar, water, shallots, peppercorns and tarragon stalks into a small saucepan over a medium heat and simmer until you have a tablespoon of liquid remaining. Strain the liquid into a bowl and set aside.

Clarify the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter by melting it in a small saucepan on a low heat and allow to separate. Skim off the froth with a slotted spoon. Pour the clear Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter into a bowl leaving behind the white solids. Keep warm until needed.

Place the egg yolks, tarragon and vinegar reduction into another bowl and place over a saucepan of simmering water. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until thickened and doubled in quantity.

Remove from the heat. Slowly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter until you reach a lovely thick consistency. Add enough lemon juice, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tarragon and seasoning to taste. Keep warm until needed.

Pre-heat the oven to 220°C.

For the Yorkshire batter, in a bowl, sift the flour and add the salt.

In a separate bowl, thoroughly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the eggs, egg whites and milk.

Pour into the flour, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking continuously until you have a smoother batter. Strain through a sieve. Using a 25cm x 35cm inch (4cm deep) rectangle baking tray, add a thin layer of oil and heat until smoking.

Pour in 3/4 of the batter, place in the oven and cook for 15 minutes.

Keep the remaining batter for the onion rings.

Turn the oven down to 190°C and cook for a further 20 minutes.

Remove from the oven, leave to cool for 5 minutes and then pop onto a Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopping board. Cut into 6 equal pieces. Brush the steak with oil and season with salt and pepper.

On a hot griddle or frying pan, fry the steak for three minutes on each side (or longer if you like it well done). Leave the rest for at least five minutes. Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice into 1cm strips.

On the Yorkshire, place a layer of watercress and rocket, followed by the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced steak and spoon over the bearnaise sauce.

Heat the oil to 180°C. To make the onion rings, dust in the plain flour and then dip in the remaining batter, gently place into the oil. Cook for approximately 1-2 minutes on each side until golden and crispy.

Season the onion rings and serve alongside the yorky open sandwich.