Yorkshire Pudding Board with Roast Steak and Carrots Recipe

Introduction

This Yorkshire pudding board is a delightful twist on a classic British favorite, combining golden, puffed yorkshires with succulent sirloin steak, roasted carrots, and flavorful accompaniments. Perfect for sharing, it makes for an impressive and comforting meal that brings everyone together.

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

1. Step 1: In a bowl, whisk together the flour, eggs, and milk with some seasoning to make the Yorkshire pudding batter. Leave it to rest at room temperature for 30 minutes. Preheat your oven to 220°C (200°C fan/gas mark 6).
2. Step 2: Toss the carrot batons with 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.
3. Step 3: Heat an ovenproof frying pan over high heat. Rub the sirloin steak with vegetable oil and season. Sear the steak for 2 minutes on each side, then hold it on its fatty side for 2 minutes to render the fat. Add butter and the remaining herbs to the pan and spoon over the steak. Transfer the pan to the oven alongside the carrots and cook for 4-10 minutes depending on thickness and your preferred doneness (45-50°C for rare, 55°C for medium). Remove and let the steak rest.
4. 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 until very hot.
5. Step 5: Meanwhile, prepare the horseradish crème fraîche by whisking horseradish, crème fraîche, and chopped chives together in a serving bowl.
6. Step 6: Transfer the rested Yorkshire batter to a jug and carefully fill each hot muffin tin hole with the batter. Bake for 20 minutes until the puddings have puffed up and turned golden.
7. Step 7: Arrange the Yorkshire puddings, steak slices, roasted carrots, and accompaniments such as gravy, English mustard, sliced radishes, and red onion chutney on a large serving board. Serve immediately and enjoy.

Tips & Variations

• For extra crispy yorkshires, make sure the oil in the tin is smoking hot before adding the batter.
• You can swap sirloin steak for ribeye or rump for different flavors and textures.
• Try adding finely chopped herbs directly to the batter for a fragrant twist.
• Serve with a side of steamed greens or a fresh salad to balance the richness.

Storage

Store any leftover steak and roasted carrots in an airtight container in the fridge for up to 2 days. Yorkshire puddings are best eaten fresh but can be kept in an airtight container for up to 1 day. Reheat puddings in a hot oven (180°C/160°C fan) for 5-8 minutes to revive their crispiness. Reheat the steak gently in a low oven or in a pan to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can make the Yorkshire pudding batter a few hours ahead and keep it covered in the fridge. Bring it back to room temperature before cooking for best results.

What if I don’t have an ovenproof frying pan?

If you don’t have an ovenproof frying pan, sear the steak in a regular pan, then transfer it to a preheated roasting tray to finish cooking in the oven.

Yorkshire Pudding Board with Roast Steak and Carrots Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

This Yorkshire pudding board recipe features perfectly roasted carrots, a succulent thick-cut sirloin steak, and golden, puffed Yorkshire puddings. Accompanied by a zesty horseradish crème fraîche, tangy red onion chutney, English mustard, and fresh sliced radishes, this dish offers a delightful combination of textures and flavors perfect for sharing or a special meal.

• Author: Lila
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Yorkshire Pudding Batter

• 100g plain flour
• 4 eggs
• 120ml milk
• Vegetable oil, for the tin
• Salt and pepper, to season

Roasted Vegetables

• 3 carrots, cut into chunky batons
• 2 tbsp olive oil
• A few sprigs of woody herbs (such as thyme, rosemary or sage), half for roasting
• Salt and pepper, to season

Steak

• 400g thick-cut sirloin steak
• 1 tbsp vegetable oil
• 1 tbsp butter
• Remaining sprigs of woody herbs (thyme, rosemary or 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

1. Prepare Yorkshire Pudding Batter: In a bowl, whisk together the plain flour, eggs, and milk with some salt and pepper. Once combined, set aside and leave the batter to rest at room temperature for 30 minutes. This resting period helps to achieve better rise and texture in the puddings.
2. Roast the Carrots: Preheat the oven to 220°C (200°C fan)/gas mark 6. Toss the carrot batons with olive oil, half of the herbs, and some seasoning. Spread evenly in a baking dish and roast in the oven for 20-25 minutes until tender and golden.
3. Sear and Cook the Steak: Heat an ovenproof frying pan over high heat. Rub the sirloin steak with vegetable oil and season generously. Sear the steak for 2 minutes on each side. Then, using tongs, hold the fatty side down for about 2 minutes to render the fat. Add butter and the remaining herbs to the pan and spoon the melted butter over the steak continuously. Transfer the pan with the steak to the oven alongside the carrots and cook for 4-10 minutes depending on the steak’s thickness and desired doneness (use a temperature probe: 45-50°C for rare, 55°C for medium). Remove and rest the steak on a plate.
4. Prepare Yorkshire Pudding Tin: Increase the oven temperature to 240°C (220°C fan)/gas mark 9. Drizzle vegetable oil into a 12-hole muffin tin and place it in the oven to heat for 10 minutes. This step ensures the oil is smoking hot and ready to create crispy Yorkshire puddings.
5. Prepare Horseradish Crème Fraîche: In a serving bowl, mix together horseradish, crème fraîche, and chopped chives until well combined. Refrigerate until ready to serve.
6. Bake Yorkshire Puddings: Transfer the resting batter into a jug for easy pouring. Carefully fill each hot muffin tin hole with the batter. Bake in the preheated oven for 20 minutes without opening the door until the puddings have puffed up and turned golden brown.
7. Serve the Board: Arrange the roasted carrots, rested steak (sliced), golden Yorkshire puddings, and accompaniments such as horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney on a large serving board. Serve immediately to enjoy the full variety of flavors and textures.

Notes

• Allowing the batter to rest improves the texture and rise of Yorkshire puddings.
• Use an ovenproof frying pan to transfer the steak easily from stovetop to oven.
• Ensure the oil in the muffin tin is very hot before adding batter for crispy, well-risen puddings.
• Use a meat thermometer for perfect steak doneness.
• Resting the steak after cooking keeps it juicy and tender.
• This recipe is great for sharing as a casual yet impressive meat and pudding board.

Keywords: Yorkshire pudding, sirloin steak, roasted carrots, horseradish crème fraîche, British cuisine, roast dinner, savory puddings