Yorkshire Pudding Board with Roasted Carrots and Seared Sirloin Steak Recipe

Introduction

Yorkshire pudding board is a delightful twist on the classic British favorite, combining crispy, airy puddings with juicy steak, roasted carrots, and flavorful accompaniments. This dish makes a perfect shareable meal full of comforting textures and rich tastes.

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: Whisk together the plain flour, eggs, and milk in a bowl with some seasoning, leaving out the oil. Allow the batter to rest for 30 minutes at room temperature. Meanwhile, preheat the oven to 220°C (200°C fan) or gas mark 6.
2. Step 2: Toss the carrot batons with olive oil, half of the herbs, and 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 steak with vegetable oil and season well. Sear the steak for 2 minutes on both sides, then hold it fatty side down with tongs for 2 minutes to render the fat.
4. Step 4: Add butter and the remaining herbs to the pan, melting the butter and spooning it over the steak. Transfer the pan to the oven alongside the carrots and cook for 4–10 minutes depending on thickness and desired doneness (45–50°C for rare, 55°C for medium). Remove steak and let it rest on a plate.
5. Step 5: Increase oven temperature to 240°C (220°C fan) or gas mark 9. Drizzle vegetable oil into a 12-hole muffin tin and heat it in the oven for 10 minutes to get very hot.
6. Step 6: Meanwhile, mix horseradish, crème fraîche, and chopped chives in a serving bowl.
7. Step 7: Transfer the rested batter to a jug, carefully fill each hot muffin tin hole, and bake for 20 minutes until the Yorkshire puddings are puffed up and golden.
8. Step 8: Serve the golden Yorkshire puddings on a large board with the roasted carrots, rested steak, horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney in separate bowls for a shareable feast.

Tips & Variations

• Use room temperature eggs and milk for a lighter, crispier batter.
• Letting the batter rest helps develop the gluten and absorbs moisture, improving texture.
• If you don’t have a temperature probe, cook steak on time-based guidelines but rest time greatly affects juiciness.
• Swap sirloin for ribeye or rib steak for extra marbling and flavor.
• Try adding finely chopped onions or garlic to the roasted carrots for additional depth.
• For a vegetarian version, replace steak with grilled mushrooms or roasted cauliflower steaks.

Storage

Store leftover Yorkshire puddings and roasted carrots in an airtight container in the refrigerator for up to 2 days. Reheat puddings in a hot oven (200°C) for 5-7 minutes to restore crispness. Reheat steak gently in a pan or oven to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Yorkshire pudding batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Bring it back to room temperature and give it a stir before baking for best results.

What if I don’t have all the herbs mentioned?

Any fresh woody herbs like thyme, rosemary, or sage work well, but if you don’t have them, dried herbs or a simple sprinkle of black pepper can still enhance the steak and carrots nicely.

Yorkshire Pudding Board with Roasted Carrots and Seared Sirloin Steak Recipe

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★★★★★

4.4 from 58 reviews

This Yorkshire pudding board recipe features crispy, golden Yorkshire puddings served alongside tender sirloin steak, honey-roasted carrots, and flavorful accompaniments like horseradish crème fraîche, mustard, and red onion chutney. Perfect for a hearty and comforting meal that celebrates classic British flavors with a modern twist.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 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
• seasoning (salt and pepper) to taste

Roast Carrots

• 3 carrots, cut into chunky batons
• 2 tbsp olive oil
• a few sprigs of woody herbs (such as thyme, rosemary or sage), divided
• salt and pepper, to season

Sirloin Steak

• 400g thick-cut sirloin steak
• 1 tbsp vegetable oil
• 1 tbsp butter
• a few sprigs of woody herbs (remaining from above)
• salt and pepper, to season

Horseradish Crème Fraîche

• 2 tbsp horseradish
• 6 tbsp crème fraîche
• 1 tbsp chopped chives

Accompaniments

• gravy, to serve
• English mustard, to serve
• sliced radishes, to serve
• red onion chutney, to serve

Instructions

1. Prepare the Yorkshire pudding batter: In a bowl, whisk together the plain flour, eggs, and milk with some salt and pepper until smooth. Cover the batter and leave it to rest for 30 minutes at room temperature. This resting improves the texture and rise of 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 woody herbs, salt, and pepper in a baking dish. Roast for 20-25 minutes until the carrots are tender inside and golden on the outside.
3. Cook the sirloin steak: Heat an ovenproof frying pan over high heat. Rub the sirloin steak with vegetable oil and season well. Sear the steak for 2 minutes on each side to create a crust. Using tongs, hold the fatty side down for 2 minutes to render the fat. Add butter and the remaining herbs to the pan, melt the butter and spoon it over the steak to baste. Transfer the pan with the steak to the oven alongside the carrots and cook for 4-10 minutes depending on thickness and desired doneness. Use a meat thermometer to check: 45-50°C for rare, 55°C for medium. Remove and let rest on a plate.
4. Heat the muffin tin for Yorkshire puddings: Increase oven temperature to 240°C (220°C fan/gas mark 9). Drizzle a little vegetable oil in each hole of a 12-hole muffin tin and place it in the oven for 10 minutes until very hot. This ensures the puddings rise properly and crisp up.
5. Make the horseradish crème fraîche: In a serving bowl, whisk together horseradish, crème fraîche, and chopped chives until combined. Set aside.
6. Bake the Yorkshire puddings: Transfer the rested batter to a jug and carefully pour into the hot muffin tin holes. Bake for 20 minutes until the puddings have puffed up and turned golden and crispy.
7. Assemble and serve: Arrange the Yorkshire puddings, roast carrots, and rested steak on a large serving board. Place bowls with horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney around for guests to help themselves. Enjoy this hearty, British classic with lively accompaniments.

Notes

• Resting the batter before baking improves the texture and helps the Yorkshire puddings rise better.
• Ensure the muffin tin is very hot before adding batter to get a crispy edge and good rise.
• Use a meat thermometer to accurately check steak for your preferred doneness.
• You can swap sirloin for ribeye or fillet steak depending on preference and budget.
• Leftover horseradish crème fraîche can be stored in fridge for up to 2 days.
• If you don’t have woody herbs, dried rosemary or thyme can be substituted but reduce quantity to avoid bitterness.

Keywords: Yorkshire pudding, sirloin steak, roast carrots, horseradish crème fraîche, British cuisine, comfort food, oven-baked, hearty meal