Yorkshire Pudding Board with Roasted Carrots and Seared Sirloin Steak Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Make the horseradish crème fraîche: In a serving bowl, whisk together horseradish, crème fraîche, and chopped chives until combined. Set aside.
- 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.
- 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
