21 Day Aged Sirloin Steak in Creamy White Wine Sauce
with Twice Baked Cheesy Chive Potatoes, Tenderstem® and Tomatoes
- Milk
- Mustard
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
Our 21 Day Aged Sirloin Steak in Creamy White Wine 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
2 unit(s)
Baking Potato
1 unit(s)
Echalion Shallot
160 grams
Tenderstem® Broccoli
1 bunch(es)
Chives
60 grams
Red Leicester
(Contains: Milk)
125 grams
Baby Plum Tomatoes
50 grams
Cream Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
5 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
1 tbsp
Honey
½ tsp
Sugar
150 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.
Pierce the potatoes all over with a fork, then place on a microwavable plate. Brush with oil and then season with salt and pepper.
Microwave on high until tender when poked with a fork, 6-8 min. TIP: Alternatively, bake potatoes directly on the middle shelf of your oven until tender, 45-55 min.
Carefully remove potatoes from the microwave, then set aside until cool enough to handle.
Whilst the potatoes cook, halve, peel and thinly slice the shallot.
Halve any thick broccoli stems lengthways.
Finely chop the chives (use scissors if easier). Grate the Red Leicester.
Pop the tomatoes onto a piece of foil with a drizzle of oil. Drizzle over the honey (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
Halve the potatoes lengthways. Leaving a 1cm border, scoop out the flesh of each potato half into a medium bowl. Mash the removed flesh with a fork until smooth.
Stir in the cream cheese, a knob of butter (if you have any), half the chives and half the Red Leicester. Season with salt and pepper, then stir to combine.
Fill each potato skin with the filling. Arrange the potatoes, filling-side up, on one side of another large baking tray. Sprinkle over the remaining cheese.
Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the stuffed potatoes and broccoli on the middle shelf until tender and crispy, 10-12 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 browned on the outside.
Give the steak pan a quick wipe clean, then return to medium-high heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the creme fraiche, white wine stock powder, mustard, sugar and water for the sauce (see pantry for both amounts). Simmer until slightly thickened, 2-3 mins.
Add a splash of water if you feel it needs it.
Once rested, slice the steak widthways into 1cm thick slices. Share the steak between your serving plates.
Serve the twice baked potatoes and broccoli alongside. Top the broccoli with the roasted baby plum tomatoes.
Finish by spooning the sauce over the steak.
