Yorkshire pudding board
Tuck into this Yorkshire pudding-themed sharing board at Christmas time, complete with sirloin steak, carrots and horseradish crème fraîche
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Prep:30 mins
Cook:1 hrs 10 mins
- Serves 10
- Easy
Nutrition per serving
-
kcal 242
-
fat 16g
-
saturates 6g
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carbs 11g
-
sugars 0g
-
fibre 1g
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protein 13g
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salt 0.3g
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
Method
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.
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.
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.
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.
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.
