Beef Sirloin Steak with Yorkshire Puddings and Gravy

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Set aside a 12 hole, regular-sized muffin tin (makes 8 puddings).
2. Whisk eggs and milk in a large bowl. Gradually add flour and salt and whisk until smooth. Set aside to rest for 20 minutes. When the batter has 10 minutes rest time remaining, pour 1½ teaspoons of oil into each of the 8 muffin cups (do not use olive oil, use canola or vegetable oil).
3. Place tray in centre of oven to heat oil for 10 minutes, until very hot. Very carefully remove tray and evenly pour batter into each of the 8 muffin cups. Bake puddings for 22-24 minutes, or until puddings have risen and are golden and cooked through. Do not open oven door at any time during baking.
4. While Yorkshire puddings cook, pat beef dry and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes.
5. Return pan to low heat. Add ¼ cup water to deglaze the pan, allowing water to evaporate. Add gravy and cook, stirring with a wooden spoon, until warmed through and smooth.
6. Cook broccoli and peas in pot of boiling water for 3-4 minutes, until tender. Drain, return to the pot and mash until most of the peas are crushed. Fold through courgette and crumble through feta. Season with salt and pepper. Slice steak thickly against the grain.
7. Divide Yorkshire puddings, broccoli, pea and feta crush and slices of beef sirloin steak between plates. Drizzle over gravy.