Sirloin Steak with Hasselback potatoes, giant Yorkie pudding and mushroom and onion gravy.

This is a proper treat meal. You know you’ve been a good girl or boy if you get served this for your Sunday meal. The original meal didn’t have a giant Yorkie but as Emma fluttered her eyes and said “is there a Yorkshire pudding with it?” how could I not! She is a proper Yorkshire fan, it was a Sunday, and she had been a good girl, so I added the Yorkshire pudding.

Ingredients you will need are:

2-3 medium sized white potatoes each.

Sirloin steak (Emma actually prefers Gammon so i did one of each)

Gravy.

150g closed cup/button mushrooms.

300ml chicken stock

1 peeled carrot, sliced thinly

3 sprigs of Rosemary

1 red onion sliced in half and then in thin slices.

The Yorkshire Pudding

3 large free range eggs

Milk

Water

Plain flour

Salt

White Pepper

Veg Oil

Butter

Method:

First thing I make is the Yorkshire pudding batter. Do this at least 2-3 hours in advance. I make mine in the morning ready for the afternoon or evening meal.

Crack the 3 eggs into a glass. Mark on the outside of the glass where the egg comes to. Tip the egg into a large mixing bowl.

Using the same glass add a splash of water in the bottom and then top up with milk up to the line we made for the egg. Tip into the bowl with the egg.

Clean the glass and egg the plain flour up to the same mark we made with the egg. Don’t tip in the flour yet, be patient!

Add salt and white pepper to the egg and milk mix. Now using either an electric mixer or a whisk, beat the mixture and get air into the mixture. Once we have created bubbles and it’s properly mixed together we add the flour.

Mix this together and try to get the bubbles back. Once we are happy then leave in the fridge until ready.

Wash the potatoes but no need to peel. Set the oven to 200/400 Gas mark 6.

Put either 2 chopsticks or two wooded spoons on the chopping board. Place the potato in the middle. We then slice through the potato width-wise and down until the blade hits the stick/spoon. Then repeat all along the potato. I leave about 5mm gaps but it’s your meal, your potato, go crazy!.

Once all the potatoes are slices we put them in the baking tray. In a separate bowl put a decent amount of olive oil. Using your pastry brush apply some oil all over the potato. Once they are all painted in oil we then season with salt and white pepper.

Place in the oven for 35-40 minutes.

Put some veg oil or even lard in the large baking tins we are using for the puddings. Put in the oven for a good 5 minutes to heat up.

Now the gravy. Slice the onion, mushrooms and carrots. Add to a saucepan and add a dash of veg oil. Over medium heat start to cook off the veg. After 5 minutes I peel off the leave from the rosemary. Add the veg and cook until the onions are starting to catch. Add just a dash of stock and continue to cook off the veg. Once the stock has cooked off then add the rest of the stock and bring it up to the boil. Once boiling I lower the heat and let it simmer for around 20 minutes.

Take the meat out of the fridge. Never cook cold meat.

Take the hot tins out of the oven. Give the Yorkie mixture a last-minute whisk and then add to the hot oiled pans. It should sizzle, this is what we want. Be generous with the mixture, a good cm deep. Put them straight in the oven. 25-30 minutes and we will be amazed.

At this point, I smash up and pound 3 garlic cloves and add to the remaining olive oil to create a paste.

When the potatoes have been in around 30 minutes I take out the tray and re-paint them with the garlic oil paste. They should have started to open slightly so you’ll be able to get the garlic paste into the cracks. This is a treat meal and would make weight watchers recoil in disgust but trust me it’s completely worth it.

Put the potatoes back in for that last 10 minutes.

Take some of the onions out of the gravy and using a hand blender create a soup like liquid. Re-add the onions and let the gravy simmer.

The steak should have been out of the fridge 20 mins now and body temp. Using the brush we used for the potatoes we brush the meat. Once done add salt and white pepper. Turn the meat over and repeat.

Get the pan we are using on the hob and get it nice and hot. We have oiled the meat so do not need much in the pan, just a dash of olive oil. Add the meat to the hot pan, always away from yourself. LEAVE IT ALONE !! After 60 seconds lift the meat and turn it over. Again leave it alone for 60 seconds. At this point, I add a knob of butter and begin to spoon the melted butter onto the steak for a further 30 seconds and then turn it one last time. Again we baste the meat.

After a further 45 seconds, we lift the meat off and place it on a plate and cover it with the pan lid. This allows the meat to rest and unclench.

if you are doing another one then repeat the stage until all the steaks are done. I do it one at a time to avoid overcrowding the pan and dropping the temp too much. Once done then let that steak rest too.

if you have any mixture left from the Yorkshire puds then add a dash to the gravy. It will thicken it up nicely so stir, stir and stir again when you add it to avoid lumps.

Take the puddings out. put them on the serving plate.

Take the potatoes out and serve on the same plate as the puddding.

Slice the steaks on a slight angle and admire your pink perfection.

Pour any juices from the rested meat into the gravy and stir through.

Serve the meat onto the plate and serve with the gravy.

Boooooom. Gorgeous.

Enjoy KH.