Yorkshire Pudding Board with Roast Sirloin Steak, Carrots, and Horseradish Crème Fraîche Recipe

Introduction

This Yorkshire pudding board is a delightful way to enjoy a classic British favorite with a modern twist. Crispy, golden Yorkshire puddings are served alongside tender sirloin steak, roasted carrots, and a variety of flavorful accompaniments. It’s perfect for sharing and impressing guests with a comforting yet elegant meal.

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 (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 (to serve)
• English mustard (to serve)
• Sliced radishes (to serve)
• Red onion chutney (to serve)

Instructions

1. Step 1: In a bowl, whisk the plain flour, eggs, and milk together with some seasoning until smooth. Set aside and leave to rest at room temperature for 30 minutes.
2. Step 2: Preheat the oven to 220°C (200°C fan/gas mark 6). Toss the carrot batons with olive oil, half the herbs, and seasoning in a baking dish. Roast 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 it for 2 minutes on each side, then hold the fatty side down with tongs for 2 minutes to render the fat.
4. Step 4: Add butter and the remaining herbs to the pan, melt, and spoon the butter over the steak. Transfer the pan to the oven alongside the carrots and cook for 4-10 minutes, depending on steak thickness and preferred doneness (45-50°C for rare, 55°C for medium). Remove and let the steak rest on a plate.
5. Step 5: 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 to get very hot.
6. Step 6: Meanwhile, mix horseradish, crème fraîche, and chopped chives in a serving bowl.
7. Step 7: Pour the rested batter into a jug, carefully fill the hot muffin tin holes with batter, and bake for 20 minutes until the Yorkshire puddings are puffed up and golden.
8. Step 8: Arrange the Yorkshire puddings, steak, roasted carrots, horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney on a large board and serve immediately.

Tips & Variations

• For extra crispiness, make sure the oil in the muffin tin is smoking hot before adding the batter.
• Substitute the sirloin steak with ribeye or fillet for a different flavor and tenderness.
• Add a splash of sparkling water to the batter for lighter, airier Yorkshire puddings.
• Use mixed or baby carrots for a sweeter roasted vegetable option.
• Serve with additional fresh herbs or a simple green salad for brightness.

Storage

Store any leftover Yorkshire puddings, steak, and roasted carrots separately in airtight containers in the refrigerator for up to 2 days. Reheat Yorkshire puddings in a hot oven to regain crispiness, and gently warm the steak and vegetables in a pan or microwave. Horseradish crème fraîche is best made fresh but can be refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

Yes, you can whisk the batter and store it covered in the refrigerator for up to 24 hours. Let it come to room temperature before baking 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 an ovenproof dish to finish cooking in the oven.

Yorkshire Pudding Board with Roast Sirloin Steak, Carrots, and Horseradish Crème Fraîche Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

A delicious and hearty Yorkshire pudding board featuring thick-cut sirloin steak, roasted carrots, and golden, fluffy Yorkshire puddings, served with a tangy horseradish crème fraîche, gravy, mustard, and a selection of fresh accompaniments for a satisfying meal perfect for sharing.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Roasted Carrots

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

Steak

• 400g thick-cut sirloin steak
• 1 tbsp vegetable oil
• 1 tbsp butter
• A few sprigs of woody herbs, remaining half
• Salt and pepper, to season

Yorkshire Pudding Batter

• 100g plain flour
• 4 eggs
• 120ml milk
• Vegetable oil, for coating the tin
• 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 the Yorkshire Pudding Batter: In a bowl, whisk together the flour, eggs, and milk with salt and pepper until smooth. Leave the batter to rest at room temperature for 30 minutes to allow the flour to fully hydrate, which ensures a better rise when cooking.
2. Roast the Carrots: Preheat the oven to 220C/200C fan/gas 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 and golden, stirring halfway through for even cooking.
3. Sear 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 use tongs to hold the fatty side down for 2 minutes to render the fat. Add butter and remaining herbs to the pan, melting the butter and spooning it over the steak to baste it.
4. Finish the Steak in the Oven: Transfer the frying pan with the steak to the oven alongside the carrots. Roast for 4-10 minutes depending on thickness and desired doneness—use a temperature probe: 45-50°C for rare, 55°C for medium. Once cooked, set the steak aside to rest on a plate to retain juices.
5. Prepare Yorkshire Puddings for Baking: Increase the oven temperature to 240C/220C fan/gas 9. Drizzle a small amount of vegetable oil into a 12-hole muffin tin and place it in the oven for 10 minutes until very hot.
6. Mix the Horseradish Crème Fraîche: In a serving bowl, combine horseradish, crème fraîche, and chopped chives. Stir well and chill until ready to serve.
7. Cook Yorkshire Puddings: Pour the rested batter into a jug for easy pouring and carefully fill the hot muffin tin holes with batter. Bake in the hot oven for 20 minutes or until the puddings have puffed up and turned golden brown. Avoid opening the oven door during cooking to maintain rise.
8. Serve the Yorkshire Pudding Board: Arrange Yorkshire puddings on a large serving board along with the rested steak (sliced if preferred), roasted carrots, bowls of horseradish crème fraîche, gravy, English mustard, sliced radishes, and red onion chutney for guests to help themselves.

Notes

• Resting the batter is crucial for well-risen Yorkshire puddings.
• Use a meat thermometer to achieve your preferred steak doneness precisely.
• Keep the muffin tin and oil very hot before adding batter to get crispy Yorkshire puddings.
• You can prepare the horseradish crème fraîche ahead of time to let the flavors meld.
• Let the steak rest after cooking to ensure it remains juicy when sliced.

Keywords: Yorkshire pudding, sirloin steak, roasted carrots, horseradish crème fraîche, British cuisine, Sunday roast