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Sirloin Steak and Sun-Dried Tomato Butter Sauce
Sirloin Steak and Sun-Dried Tomato Butter Sauce

Sirloin Steak and Sun-Dried Tomato Butter Sauce

with Mustard Smashed Potatoes, Peas and Spinach

Our Sirloin Steak and Sun-Dried Tomato Butter Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
High Protein
Calorie Smart
Family Friendly
Carb Smart
Allergens:
Milk
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

21 Day Aged British Sirloin Steaks

30 grams

Unsalted Butter

(Contains: Milk)

350 grams

Salad Potatoes

½ bunch(es)

Flat Leaf Parsley

25 grams

Sun-Dried Tomato Paste

10 grams

Wholegrain Mustard

(Contains: Mustard)

120 grams

Peas

100 grams

Baby Spinach

Nutritional information

Energy (kJ)2623 kJ
Energy (kcal)627 kcal
Fat33.2 g
of which saturates16 g
Carbohydrate37.6 g
of which sugars6.7 g
Dietary Fibre7.9 g
Protein46.3 g
Salt0.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan
Aluminum Foil

Instructions

Prep the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks and butter from the fridge to bring them up to room temperature. 

Halve the salad potatoes widthways and put them on a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer, cut-side down.

Smash Hit
2

When the oven is hot, roast the potatoes on the top shelf, 20 mins. 

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Make your Tomato Butter
3

While the smashed potatoes roast, put the butter into a small bowl and mash with a fork until soft.

Finely chop the parsley (stalks and all, see ingredients for amount). 

Stir the sun-dried tomato paste and half the chopped parsley through the butter. Set aside.

Sear the Steaks
4

About 8 mins before the potatoes are cooked, 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.

Transfer the steaks to a plate, top with the tomato butter and cover loosely with foil. Allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Bring on the Spinach
5

While the steaks rest, return the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, stir in the peas and add the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Once the spinach has wilted, stir through the wholegrain mustard. Season with salt and pepper.

Finish and Serve
6

When the smashed potatoes are ready, remove them from the oven and toss through the mustard spinach and peas.

Slice the steaks widthways into thick slices and serve with the mustard smashed potatoes and veg alongside. 

Spoon the sun-dried tomato butter from the resting plate over the steaks and finish with a sprinkling of the remaining parsley.

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