100g (3 1/2 oz) plain flour, plus extra for dusting
2 egg yolks
150ml (5 oz) full fat milk
100ml (3 1/2 oz) vegetable oil
1 egg white
2 large onions, cut into 1cm rings
2 tablespoons olive oil
4 (200g) sirloin steaks
4 flat mushrooms
2 beef tomatoes, halved
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Method Prep:15min › Cook:20min › Ready in:35min
Sift the flour into a medium bowl and make a well in the centre. Add the egg yolks and gradually pour in the milk, whisking to combine until a smooth batter forms. Cover with cling film and leave to stand in the fridge for 30 minutes.
Preheat the oven to 180 C / 160 C fan / Gas 4. Heat the oil in a large saucepan over a medium heat for about 3 minutes until the oil begins to shimmer slightly.
Whisk the egg white until stiff then fold into the batter. Dust the onion rings in a little flour then dip into the batter. Carefully place in the hot oil one at a time. Only fry up to 10 onion rings at a time or the temperature will drop. When the rings float to the surface, cook for a further minute, turning once or twice until golden all over. Carefully remove from the oil, drain on kitchen paper and put on a large baking tray. Keep the rings in the oven so they remain warm while you cook the steaks.
Heat 1 tablespoon oil in a large non-stick frying pan over a medium to high heat and cook the steaks for 2 to 2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Meanwhile, heat the remaining oil in a non-stick frying pan and add the mushrooms and tomatoes, cooking for 2 to 3 minutes on each side. Serve with the sirloin steaks and onion rings on the side.
Test if the vegetable oil is ready for deep-frying by placing a large cube of bread into the oil. If the bread browns nicely in 1 minute, it's ready.