Ingredients

3 carrots, cut into chunky batons

2 tbsp olive oil

400g thick-cut sirloin steak

1 tbsp vegetable oil

1 tbsp butter

A few sprigs of woody herbs, such as thyme, rosemary or sage

100g plain flour

4 eggs

120ml milk

Vegetable oil, for the tin

2 tbsp horseradish

6 tbsp crème fraîche

1 tbsp chopped chives

Gravy

English mustard

Sliced radishes

Red onion chutney

Instructions

Step 1: Whisk the Yorkshire pudding ingredients—flour, eggs, milk, and seasoning—together in a bowl, leaving out the oil. Let the batter rest for 30 minutes at room temperature. Preheat your oven to 220°C (200°C fan)/gas mark 6.

Step 2: Toss the carrot batons with the olive oil, half of the herbs, and some seasoning in a baking dish. Roast in the oven for 20-25 minutes until tender and golden.

Step 3: Heat an ovenproof frying pan over high heat. Rub the steak with vegetable oil and season. Sear the steak for 2 minutes on each side, then hold the fatty side down with tongs for 2 minutes to render the fat. Melt the butter with the remaining herbs in the pan and spoon the mixture over the steak. Transfer the pan to the oven with the carrots and cook for 4-10 minutes depending on thickness and preferred doneness. Use a meat thermometer: 45-50°C for rare, 55°C for medium. Rest the steak on a plate.

Step 4: Increase the oven temperature to 240°C (220°C fan)/gas mark 9. Drizzle vegetable oil into a 12-hole muffin tin and heat in the oven for 10 minutes.

Step 5: In a serving bowl, mix horseradish, crème fraîche, and chopped chives to make the horseradish crème fraîche.

Step 6: Transfer the batter to a jug and carefully fill each muffin hole. Bake the Yorkshire puddings for 20 minutes until puffed and golden.

Step 7: Serve the Yorkshire puddings on a large board surrounded by the roasted carrots, sliced steak, horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney for a shareable feast.

Tips & Variations

Resting the batter allows the flour to absorb the liquid fully, resulting in lighter, airier Yorkshire puddings.

Use a high smoke point oil like vegetable or sunflower oil in the muffin tin for crispier puddings.

Try different herbs such as sage or rosemary depending on preference to flavor the steak and carrots.

For a vegetarian alternative, replace the steak with grilled mushrooms or roasted cauliflower steaks.

FAQs

Can I prepare the batter in advance?

Yes, you can prepare the batter up to 24 hours ahead. Keep it covered in the fridge and bring it back to room temperature before baking for best results.

How do I know when my steak is cooked to the right temperature?

Using a meat thermometer is the most reliable way. Aim for 45-50°C for rare and 55°C for medium. Remember the steak will continue to cook slightly as it rests.

Dinner

Yorkshire Pudding Board with Roasted Carrots and Seared Sirloin Steak Recipe

Introduction