Steak and Yorkie Wrap
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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 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 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. Whisk until thickened and doubled in quantity.
Remove from the heat. Slowly whisk in the clarified butter until you reach a lovely thick consistency. Add enough lemon juice, 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 whisk the eggs, egg whites and milk.
Pour into the flour, whisking continuously until you have a smoother batter. Strain through a sieve. Using a 10 inch x 14 inch (1.5 inch 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 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 3 minutes on each side (or longer if you like it well done). Leave the rest for at least 5 minutes. Slice into 1/2 inch strips.
On the Yorkshire, place a layer of watercress and rocket, followed by the 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.
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