Yorkshire pudding board
Serves 8 - 10
Easy
Prep:
Cook:
Tuck into this Yorkshire pudding-themed sharing board at Christmas time, complete with sirloin steak, carrots and horseradish crème fraîche
Skip to ingredients
Units:
- 3 carrotscut into chunky batons
- 2 tbsp olive oil
- 400g thick-cut sirloin steak
- 1 tbsp vegetable oil
- 1 tbsp butter
- a few sprigs of woody herbssuch as thyme, rosemary or sage
For the Yorkshire puddings
- 100g plain flour
- 4 eggs
- 120ml milk
- vegetable oilfor the tin
For the horseradish crème fraîche
- 2 tbsp horseradish
- 6 tbsp crème fraîche
- 1 tbsp chopped chives
To serve
Nutrition: Per serving (10)
- kcal242
- fat16g
- saturates6g
- carbs11g
- sugars3g
- fibre1g
- protein13g
- salt0.3g
Method
step 1
Whisk the yorkshire pudding ingredients together, except the oil, in a bowl with some seasoning. Leave to rest for 30 mins at room temperature. Heat the oven to 220C/200C fan/gas 6.
step 2
Toss the carrot batons with the olive oil, half of the herbs and some seasoning in a baking dish. Roast for 20-25 mins until tender and golden.
step 3
Heat an ovenproof frying pan over a high heat. Rub the steak with the veg oil and season. Sear the steak for 2 mins on both sides, then using tongs, hold the fatty side down for 2 mins to render. Melt the butter in the pan with the remaining herbs and spoon it over the steak. Transfer to the oven to cook with the carrots for 4-10 mins depending on its thickness and how you like it. Check with a temperature probe – 45-50C in the middle for rare, or 55C for medium. Set aside on a plate to rest.
step 4
Turn the oven up to 240C/220C fan/gas 9. Drizzle a little veg oil into a 12-hole muffin tin and heat in the oven for 10 mins. In a serving bowl, whisk the ingredients together for the horseradish crème fraîche.
step 5
Transfer the batter to a jug and fill the holes of the prepared tin. Cook for 20 mins until puffed and golden. Serve the yorkies on a large board with the accompaniments in bowls.
