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.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 220°C (428°F).

Step 2

Season the steaks generously with crushed black peppercorns and kosher salt. Set aside to rest at room temperature.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In the same skillet, add butter and cook the shallots and garlic until softened, about 2 minutes.

Step 8

Add the sliced mushrooms to the skillet and cook until softened and browned, about 5 minutes.

Step 9

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.

Step 10

Once the Yorkshire puddings are done, carefully remove them from the tin and spoon the creamy mushroom mixture into the center of each pudding.

Step 11

Serve the steaks alongside the filled Yorkshire puddings, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(1691.2g)

Amount per serving	% Daily Value*
Calories	4324.5

Total Fat 328.9g	0%
Saturated Fat 129.4g	0%
Polyunsaturated Fat 3.5g
Cholesterol 1246.4mg	0%
Sodium 1456.9mg	0%
Total Carbohydrate 126.6g	0%
Dietary Fiber 11.5g	0%
Total Sugars 17.1g
Protein 232.0g	0%

Vitamin D 230.5IU	0%
Calcium 428.1mg	0%
Iron 31.6mg	0%
Potassium 4100.0mg	0%

*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.

Source of Calories

Fat: 67.4%

Protein: 21.1%

Carbs: 11.5%