21 Day Aged Sirloin Steak and Peppercorn Sauce
with Lyonnaise Potatoes and Blistered Tomatoes
Our 21 Day Aged Sirloin Steak and Peppercorn Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
450 grams
Potatoes
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
2 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Water for the Sauce
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.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and season with salt. Stir and cook until soft and caramelised, 10-12 mins. Stir occasionally and adjust the heat if necessary.
Once softened, transfer to a bowl and cover to keep warm - you'll add it to the potatoes later.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper.
Roast on the middle shelf until they’re softened and starting to burst, 12-15 mins.
Return your (now empty) pan to medium heat with a drizzle of oil.
Once hot, add the garlic and fry for 1 min. Add the cracked black pepper.
Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce for 3 mins.
Stir in the creme fraiche, then remove from the heat.
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 in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when the outside is browned.
Once cooked, transfer to a plate, cover with foil and leave to rest for a few mins.
When ready, remove the potatoes from the oven and stir through the caramelised red onion. Keep warm in the oven while the steaks rest.
Reheat the peppercorn sauce on medium heat until piping hot. Taste and season if needed.
Thinly slice each steak widthways, then serve with the Lyonnaise potatoes and blistered tomatoes alongside.
Spoon over the peppercorn sauce. Drizzle the balsamic glaze over the salad leaves and serve on the side to finish.
Enjoy!
