Valentine's Sirloin Steak and Peppercorn Sauce
with Roasted Potatoes, Bacon Wrapped Asparagus and Green Beans
- Milk
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.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
450 grams
Potatoes
1 unit(s)
Echalion Shallot
100 grams
Asparagus
160 grams
Green Beans
6 rasher(s)
British Streaky Bacon
1 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
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 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. 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 shallot. Trim the bottom 2cm from the asparagus and discard. Trim the green beans.
Lay the bacon rashers on a board. Divide the asparagus between each slice across the middle, then wrap the bacon around to create parcels.
Repeat with the remaining asparagus and bacon, then place them seam-side down on a lightly oiled baking tray. Drizzle with oil and season with pepper.
Bake on the middle shelf until the asparagus is tender and the bacon is golden brown and crispy, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the asparagus are almost halfway through cooking, add the green beans to the asparagus tray.
Drizzle with oil and season with salt and pepper. Return to the oven for the remaining time, 8-10 mins.
Meanwhile, 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 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 the outside is browned.
While the steaks rest, return the (now empty pan) to medium-high heat with a drizzle of oil. Add the shallot and cook until softened, 3-4 mins.
Once softened, stir the cracked black pepper, chicken stock paste and water for the sauce (see pantry for amount) into the shallot and allow it to reduce until thickened, 2-3 mins.
Stir in the creme fraiche until combined, then remove from the heat.
Once rested, slice the steak widthways into 1cm thick slices.
When everything's ready, serve the steak on your plates with the bacon wrapped asparagus, green beans and roast potatoes alongside.
Spoon the peppercorn sauce over the steak to finish.
