Peppered Steaks with Mushroom Yorkshires
Elevate your dinner table with these indulgent Peppered Steaks with Mushroom Yorkshires – the perfect fusion of hearty and elegant. This recipe features succulent ribeye or sirloin steaks crusted with crushed black peppercorns and seared to perfection, paired with golden, puffed Yorkshire puddings filled with a rich, creamy mushroom sauce. The flavorful combination of earthy button mushrooms, aromatic shallots, and velvety cream creates a luxurious filling that complements the tender, juicy steak. These impressive yet approachable components come together in just an hour, making it ideal for a special occasion or an indulgent weekend meal. Serve with a garnish of fresh parsley for a pop of color and freshness, and let this dish shine as a centerpiece on your dining table.
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Recipe Information
Ingredients
- 4 pieces Beef steaks (ribeye or sirloin)
- 2 tablespoons Black peppercorns, crushed
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 pieces Shallots, finely chopped
- 2 cloves Garlic, minced
- 200 grams Button mushrooms, sliced
- 150 milliliters Heavy cream
- 120 grams All-purpose flour
- 2 pieces Eggs
- 150 milliliters Whole milk
- 2 tablespoons Vegetable oil (for Yorkshire pudding tins)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 220°C (428°F).
Season the steaks generously with crushed black peppercorns and kosher salt. Set aside to rest at room temperature.
In a bowl, whisk together the all-purpose flour, eggs, and milk to create a smooth batter for the Yorkshire puddings. Let the batter rest for 10 minutes.
Place a teaspoon of vegetable oil into each cavity of a 12-hole muffin tin, then put the tin in the preheated oven for 5 minutes to heat.
Carefully pour the batter into the hot oil-filled muffin tin cavities, filling each about halfway. Quickly return the tin to the oven and bake for 20-25 minutes, or until the Yorkshires are golden and puffed up. Avoid opening the oven during this time.
While the Yorkshires are baking, heat a large skillet over medium-high heat. Add olive oil and sear the steaks for 2-4 minutes per side for medium-rare, or longer if preferred. Remove the steaks from the skillet and let them rest under foil.
In the same skillet, add butter and cook the shallots and garlic until softened, about 2 minutes.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 5 minutes.
Pour in the heavy cream and simmer the mixture for 3-4 minutes until it thickens, stirring occasionally. Season to taste with salt and black pepper.
Once the Yorkshire puddings are done, carefully remove them from the tin and spoon the creamy mushroom mixture into the center of each pudding.
Serve the steaks alongside the filled Yorkshire puddings, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
