Yorkshire Pudding Board with Roast Steak and Carrots Recipe

Introduction

This Yorkshire pudding board is a delightful twist on a classic British favorite, combining crispy, golden puddings with tender sirloin steak, roasted carrots, and flavorful accompaniments. Perfect for sharing, it brings together comforting textures and bold flavors in one impressive dish.

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 the plain flour, eggs, and milk together in a bowl with some seasoning, leaving out the oil. Let the batter rest at room temperature for 30 minutes. Meanwhile, 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 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 it. Sear the steak for 2 minutes on each side, then hold it with tongs to sear the fatty side for an additional 2 minutes to render the fat. Add butter and the remaining herbs to the pan and spoon melted butter over the steak. Transfer the pan to the oven with the carrots and cook for 4-10 minutes depending on thickness and desired doneness (45-50°C for rare, 55°C for medium). Set the steak aside to 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 it in the oven for 10 minutes until very hot.
5. Step 5: In a serving bowl, mix horseradish, crème fraîche, and chopped chives to make the horseradish crème fraîche dip.
6. Step 6: Transfer the batter to a jug and carefully pour it into the hot muffin tin holes. Bake for 20 minutes until the Yorkshire puddings have puffed up and turned golden.
7. Step 7: Arrange the Yorkshire puddings on a large serving board with the roasted carrots, sliced steak, horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney in bowls for a shareable feast.

Tips & Variations

• Resting the batter before baking helps the puddings rise better and develop a lighter texture.
• Use a meat thermometer to check the steak’s doneness for perfect results every time.
• Try adding caramelized onions or sautéed mushrooms to the board for extra flavor.
• For a vegetarian version, replace steak with roasted mushrooms or grilled halloumi.

Storage

Store any leftover Yorkshire puddings in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven (200°C) for 5-7 minutes to restore crispness. Steak and roasted carrots are best eaten fresh but can be refrigerated and consumed within 2 days. Reheat gently to avoid drying out the meat.

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 a day in advance. Cover and refrigerate it, then bring it back to room temperature before baking for best results.

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

If you don’t have an ovenproof pan, sear the steak in a regular pan and transfer it to a preheated baking dish or tray to finish cooking in the oven.