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Steak and Yorkie, All Wrapped Up

Clearly I love to cook. I’m obsessed with food, but sometimes…I just don’t want to bother.

I’m tired, it’s so messy, or just can’t decide what to make.

Eating out is a fantastic option, when it’s in the budget…not so much lately!

Ordering in, same budget issue and I’m often disappointed in the food.

Picky, picky, picky, I know right?

If you are stuck in the same spot or you just want to show off to your friends what a great cook you are…I have the perfect recipe for you.

My ‘partner in crime’ (my boyfriend sounds so lame when you are over 40) shared this one with me and it has become a go to. Why?

  • tastes fancy and fabulous
  • minimal prep time, even faster if you divide tasks
  • easy ingredients
  • you can eat it in a napkin and avoid dishes altogether
  • inexpensive, filling and not tooooo bad for ya

Sounds too good to be true doesn’t it? Well buckle your belts and give this one a try. The credit for this recipe belongs to Andy Bates.

Steak & Yorkie Wrap

August 30, 2014
: 4
: Expert

I realize it seems a little daunting to read through it & yes, it is a dish that requires some timing! But once you’ve done it once and you taste the results…trust me , you’ll be a whole lot faster the second time. Béarnaise can be a tricky sauce to master, but it is well worth it & THIS tastes ten times better than any package you can buy at the store. It is a versatile sauce that you can add to fish, chicken and always roast beef, I use it instead of hollandaise on my eggs benny too…I have a real weakness for tarragon! Good organization is key for this recipe and if you can break up the tasks between two people it works really well!

By:

Ingredients
  • 2 cups flour
  • 7 eggs
  • 2 cups whole milk
  • 1 tsp. salt
  • 3 tbsp.. vegetable oil, for cooking
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 2 tbsp. shallots, minced
  • 1 tbsp. whole black peppercorns
  • 1 branch fresh tarragon
  • ¾ cup melted butter
  • 2 tbsp. fresh tarragon, finely chopped
  • salt & white pepper, to taste
  • 2, 4-6 oz. rib eye steaks (or a less expensive cut & marinate overnight in mashed papaya)
  • 2 cups arugula
  • 1 small onion, sliced thin
  • 2 cups mushrooms, sliced thin
Directions
  • Step 1 Pour oil into lined cookie sheet, place into 450°F oven.
  • Step 2 Sift salt and flour together in medium bowl.
  • Step 3 Whisk 3 eggs, 2 egg whites (reserve the yolks) and milk together.
  • Step 4 Gradually mix egg/milk mixture into flour, whisk until well blended.
  • Step 5 Once oil on baking sheet is just smoking, remove from oven, pour batter evenly onto cookie sheet and place immediately back into oven on middle rack.
  • Step 6 Bake for 25-30 minutes until puffy and light golden brown. Remove and set aside to cool.
  • Step 7 Combine vinegar, water, shallots, peppercorns and tarragon in a small sauce pan. Reduce by half over medium heat.
  • Step 8 After reduction, strain the mixture into medium mixing bowl and allow to cool for a few minutes.
  • Step 9 Rinse out sauce pan and add water to it, place over medium heat to create steam.
  • Step 10 Whisk a bit of water and 3 egg yolks together and then add these to the vinegar mixture.
  • Step 11 Whisk entire mixture over the water bath until frothy and stiff (remove every once in awhile so as not to overcook.
  • Step 12 Gradually add melted butter, keep whisking…this is the tricky part (easier with 2 people, one slowly pouring butter and the other whisking).
  • Step 13 Add chopped tarragon. Add salt and pepper, to taste.
  • Step 14 Turn heat off water bath, and allow bowl to rest…you can hold the sauce while you prep your steak.
  • Step 15 Simply prepare your steaks as you prefer, either pan fried or on the bbq. We did ours medium rare on the barby and let it sit for a few moments to absorb all the lovely juices.
  • Step 16 While the steak is resting, pan fry the onions in a little butter and then add the mushrooms just as the onions began to caramelize..
  • Step 17 Slice your steaks into thin pieces and cut the yorkie wrap into four equal pieces.
  • Step 18 Sprinkle some crunchy arugula on the wrap.
  • Step 19 Cover the greens with your steak slices.
  • Step 20 Top with onions and mushrooms.
  • Step 21 Finish with a healthy dollop of your fresh béarnaise sauce.
  • Step 22 Voila!

“My favourite animal is steak” ~ Fran Lebowitz



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