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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/yorkshire-pudding-board-with-roast-sirloin-steak-carrots-and-horseradish-creme-fraiche-recipe/