• 1 rib steak and 1/2 pt beef sauce
• Frech thyme and a bunch of watercress
• 1 red onion, cliced
• 6 oyster mushrooms
• Butter and brown sugar
• Red wine vinegar
• 3 eggs
• 1/2 lb flour and 1/2 pt milk
• Oil, salt and pepper

Seal rib steak with thyme in a hot pan and put in oven for about 20-25 minutes. In a pan melt butter with vinegar and sugar. Reduce this to a syrup and add onions and cook until soft. Leave this aside. Remove steak from oven and leave it to rest. In the same pan add the onions and mushrooms. Add beef sauce and reduce to a sauce consistency; check for salt and pepper. Slice half the steak and place it in middle of the plate with the Yorkshire pudding. Drizzle with the sauce and finish with the watercress.

Yorkshire pudding: in a bowl mix eggs, flour, milk, salt and pepper to a batter consistency. Pour a little oil into a tray and add the batter and cook in a hot oven.