Woodview Wagyu Sirloin with Yorkshire Puddings

Woodview Wagyu Sirloin with Yorkshire Puddings / Kate Martens (p)

Jackie Cameron
This recipe, highlighting sirloin steak with Yorkshire pudding and caramelised onions, always gives my taste buds a jolt.
— Jackie Cameron

Woodview Wagyu Sirloin

Serves: 4


  • 4X 200gr Woodview Wagyu Sirloin Steaks
  • 20gr Salted Butter
  • 20ml Sunflower Oil


  1. Pan-Sear the cut side in equal quantities of butter and oil until golden brown in colour.
  2. Place onto a tray. Cook at 240⁰C for 5 minutes. Remove from the oven and allow to rest for about 15 minutes. Place back into the oven until cooked, to your preference, then remove, cover with foil and rest for a few minutes. Once all the juices have been absorbed back into the meat fibres, slice and serve.

Yorkshire Pudddings


  • 180ml Sunflower Oil
  • 250ml Cake Flour
  • 250ml Milk
  • 2 whole Eggs
  • ORYX Salt


  1. In a muffin tin, divide the oil between 6 cups, 30ml in each. Place into an 180⁰C oven and get the oil very very hot.
  2. Whisk the flour, milk, eggs and salt together.
  3. Once the oil is ready, remove the tray from the oven and divide the mixture between the 6 cups.
  4. Bake for about 15 minutes or until puffed and raised.
  5. Remove from the oil and serves straight away.