Ally

by Silvana Franco

A simple variation on a classic Sunday lunch Silvana Franco's steak and mushroom yorkies are quick and easy enough to make any day of the week

* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 5 minutes
* Cooking Time: 30 minutes

Ingredients

* 4 Portobello or field mushrooms
* 1 tsp Olive oil
* 75g plain flour
* 1 egg, beaten
* 5 tbsp Milk, (skimmed)
* 4 sirloin steaks, 100g each, fat removed
* 1 tbsp Dijon mustard
* 2 tsp peppercorns, cracked
* 1 pinch fine sea salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/gas 7. Place a mushroom, stalk-side up, in each hole of a 4-hole non-stick Yorkshire pudding tin. Season with salt and pepper and drizzle a tiny spot of oil over each. Roast for 10 minutes.

2. Meanwhile, place the flour in a bowl, make a well in the centre and beat in the egg, milk and two tablespoons of water to make a smooth batter. Season with salt and pepper.

3. Lift out the mushrooms from the tin, pour in the batter so it comes halfway up each mould, then carefully return each mushroom so it is surrounded by batter. Return to the oven for 20 minutes until risen and dark golden.

4. Preheat a heavy griddle pan or non-stick frying pan. Season the steaks with salt and spread lightly with mustard. Sprinkle over the peppercorns, pressing them well into the steaks. When the Yorkshires are nearly ready, cook the steaks for 3 minutes or so on each side until nicely browned but still a little pink in the centre.

5. Serve each steak and a Yorkshire pudding with mashed potatoes and gravy.

Cook's Notes
For a herbed fat-free mash, peel and cube white-skinned potatoes, such as Maris Piper, and boil in salted water until tender. Drain well and mash thoroughly, then beat in fat-free fromage frais or skimmed milk and a handful of chopped fresh herbs, such as parsley, basil or chives, until smooth. Season well to taste.

Gravy granules can often be high in fat but old-style powders tend to be low. For an easy gravy, vigorously bubble a little red wine in a pan for 5 minutes or so then add a stock cube and water. Thicken either with dissolved cornflour or add a spoonful of redcurrant or cranberry jelly, then balance the sweetness with a splash of balsamic vinegar.