Glazed Sirloin Steaks and Red Wine Jus
with Dauphinoise Potatoes, Asparagus and Tenderstem®
- Mustard
- Milk
- Egg
- Sulphites
- Celery
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
Looking for a taste of everyday luxury? This Sticky Mustard Sirloin Steak and Red Wine Jus is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
100 grams
Asparagus
160 grams
Tenderstem® Broccoli
1 bunch(es)
Chives
25 grams
Apple and Sage Jelly
10 grams
Wholegrain Mustard
(Contains: Mustard)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
21 Day Aged British Sirloin Steaks
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
75 milliliter(s)
Water for the Dauphinoise
150 milliliter(s)
Water for the Jus
Nutrition Values
Utensils
Cooking Steps
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.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways. Roughly chop the chives (use scissors if easier).
In a small bowl, combine the apple and sage jelly with the mustard. Set your glaze mixture aside.
Once your pan of water is boiling, add the potato slices and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.
Once hot, add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, chicken stock paste, water for the dauphinoise (see pantry for amount) and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.
Bake your dauphinoise on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
While everything cooks, wash out the (now empty) creamy sauce pan, then pour in the water for the jus (see pantry for amount). Bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the asparagus and broccoli. Season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
Cook until the veg is tender, 4-6 mins, then remove from the heat.Set the veg aside in a small bowl and cover to keep warm.
Return the (now empty) frying pan on high heat with a drizzle more oil. 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.
In the last min of cooking time, drizzle the mustard glaze mixture over the steaks and turn to coat, 1 min. 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.
When everything's ready, thinly slice the steaks widthways. Reheat the red wine jus if necessary.
Serve the steaks with the asparagus, broccoli and dauphinoise alongside.
Sprinkle the almonds over the veg and serve with the red wine jus. Scatter the chives over everything to finish.
Enjoy!
