Description
A delicious and hearty Yorkshire pudding board featuring crispy roasted carrots, perfectly seared thick-cut sirloin steak, and golden puffed Yorkshire puddings served with horseradish crème fraîche, gravy, English mustard, radishes, and red onion chutney. This recipe combines classic British flavors in a beautiful platter perfect for sharing.
Ingredients
Scale
Yorkshire Pudding Batter
- 100g plain flour
- 4 eggs
- 120ml milk
- Vegetable oil, for the tin
- Salt and pepper, to season
Roasted Carrots
- 3 carrots, cut into chunky batons
- 2 tbsp olive oil
- A few sprigs of woody herbs (such as thyme, rosemary, or sage)
- Salt and pepper, to season
Steak
- 400g thick-cut sirloin steak
- 1 tbsp vegetable oil
- 1 tbsp butter
- Remaining woody herbs (thyme, rosemary, sage)
- Salt and pepper, to season
Horseradish Crème Fraîche
- 2 tbsp horseradish
- 6 tbsp crème fraîche
- 1 tbsp chopped chives
Accompaniments
- Gravy
- English mustard
- Sliced radishes
- Red onion chutney
Instructions
- Prepare Yorkshire Pudding Batter: In a bowl, whisk together plain flour, eggs, and milk with a pinch of salt and pepper until smooth. Leave the batter to rest at room temperature for 30 minutes to develop better texture.
- Roast Carrots: Preheat oven to 220°C (200°C fan)/gas mark 6. Toss the carrot batons with olive oil, half of the woody herbs, salt, and pepper in a baking dish. Roast for 20 to 25 minutes until tender and golden, stirring halfway through.
- Cook the Steak: Heat an ovenproof frying pan over high heat. Rub the sirloin steak with vegetable oil and season with salt and pepper. Sear the steak for 2 minutes on each side. Then, hold the fatty side down with tongs for 2 minutes to render the fat. Add butter and remaining herbs to the pan and baste the steak with melted butter. Transfer the pan along with the carrots to the oven, cooking for 4 to 10 minutes depending on steak thickness and preferred doneness. Use a probe thermometer to check: 45-50°C for rare, 55°C for medium. Remove steak and allow to rest on a plate.
- Prepare Yorkshire Pudding Tin: Increase oven temperature to 240°C (220°C fan)/gas mark 9. Drizzle vegetable oil into each hole of a 12-hole muffin tin and heat the tin in the oven for 10 minutes until very hot.
- Mix Horseradish Crème Fraîche: Combine horseradish, crème fraîche, and chopped chives in a serving bowl. Stir well and set aside.
- Cook Yorkshire Puddings: Transfer the rested batter to a jug for easy pouring. Carefully pour batter into each hot muffin hole, filling about three-quarters full. Bake for 20 minutes until the puddings are puffed up and golden brown. Do not open the oven during cooking to prevent deflating.
- Assemble the Board: Arrange the Yorkshire puddings on a large serving board along with roasted carrots and sliced rested steak. Place bowls containing horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney around for guests to help themselves.
Notes
- Resting the batter improves the texture and rise of the Yorkshire puddings.
- Make sure the muffin tin is very hot before adding the batter for maximum puff.
- Use a probe thermometer to cook steak precisely to your preferred doneness.
- Serve immediately after baking so the puddings retain their crispness.
- Feel free to substitute the herbs with your favorites or omit if unavailable.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: Yorkshire pudding, roast carrots, sirloin steak, horseradish crème fraîche, British recipe, Sunday roast, comfort food
