21 Day Aged Sirloin and Cheesy Bacon Hasselbacks
with Balsamic Dressed Tomato Salad and Creamy Truffle Sauce
- Sulphites
- Milk
- Egg
Our 21 Day Aged Sirloin and Cheesy Bacon Hasselbacks is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
60 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
1 sachet(s)
Truffle Zest
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes.
In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Stir in the tomatoes and season with salt and pepper. Set aside for now.
When the potatoes have about 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.
Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
When the potatoes have around 10 mins left, sprinkle over the cheese and bacon lardons and return to the oven for the remaining time until the bacon is golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, wipe out the steak frying pan and pop on medium heat (no oil).
Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) to the pan.
Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 2-3 mins.
Once thickened, stir the truffle zest through the sauce. Season to taste with salt and pepper, then remove from the heat.
When everything's ready, toss the baby leaves through the tomatoes and balsamic dressing. Cut the steaks widthways into 2cm thick slices and share between your plates.
Serve the cheesy bacon hasselback potatoes and balsamic tomato salad alongside.
Spoon the creamy truffle sauce over the steaks.
