21 Day Aged Sirloin Steak and Red Wine Jus
with Roast Potatoes, Chilli Asparagus and Pea Pods
- Sulphites
- Celery
Our 21 Day Aged Sirloin Steak and Red Wine Jus 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
2 unit(s)
Garlic Clove
160 grams
Young Pea Pods
100 grams
Asparagus
1 sachet(s)
Chilli Flakes
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the steaks from your fridge to allow them to come up to room temperature.
Fill and boil your kettle. Pour enough oil into a deep baking tray to cover the bottom and pop in the oven. Peel and chop the potatoes into 3cm chunks.
Pour the boiling water into a large saucepan on high heat with ½ tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the bottom 2cm from the asparagus and discard. Pop the asparagus and young pea pods onto a baking tray.
Drizzle with oil, scatter over the garlic and chilli flakes (add less if you'd prefer things milder), then season with salt and pepper. Toss to coat, then spread out in a single layer and set aside.
Once the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
When the potatoes have about 10 mins left, pop the asparagus and young pea pods onto the middle shelf to roast for the remaining time, 8-10 mins.
If you'd prefer to boil the greens, boil in step 5 while the sauce simmers for 3-4 mins, until tender. Once boiled, drain and pop back in the pan with the garlic, chilli and drizzle of oil.
Once the greens are in the oven, 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. 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, pop the (now empty) frying pan back on medium heat.
Pour in the water for the sauce (see pantry for amount) and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once glossy and thickened, remove from the heat.
When everything's ready, slice the steaks widthways. Transfer to your plates.
Serve the roast potatoes, asparagus and pea pods alongside.
Spoon over the red wine jus to finish.
