HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Sirloin Steak & Roasted Shallots
Pan-Fried Sirloin Steak & Roasted Shallots

Pan-Fried Sirloin Steak & Roasted Shallots

with Sautéed Tenderstem®, Mashed Potato & Garlic Parsley Butter

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We love a good Steak with Roasted Shallots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

30 grams

Unsalted Butter


2 unit(s)

Echalion Shallot

1 sachet

Balsamic Vinegar


1 punnet(s)


1 pack(s)

Tenderstem Broccoli ®

1 unit(s)

Garlic Clove

½ bunch(es)

Flat Leaf Parsley

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate46 g
of which sugars5.0 g
Protein46 g
Salt0.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Aluminum Foil
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Remove the steaks and butter from the fridge to bring them up to room temperature. Preheat your oven to 160°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the potatoes. Halve and peel the shallots then separate out the layers.


Pop the shallot layers on a baking tray, drizzle with oil and the balsamic vinegar. Season with salt and pepper. Roast on the top shelf of your oven until soft, 15-20 mins. Meanwhile, peel and chop the potatoes into 2cm chunks. When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Drain in a colander and return to the pan (off the heat).


Meanwhile, halve the tenderstem broccoli widthways. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the butter in a small bowl and mash with a fork until soft. Stir in the garlic and parsley. Set aside.


Put a frying pan on high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare, cook for 1-2 mins more. Transfer to a plate, top with the garlic parsley butter. Cover with foil and leave to rest.


Return the now empty pan to medium heat with a drizzle of oil. Add the tenderstem and stir-fry until slightly browned, 1-2 mins, add a splash of water, cover with a lid (or some foil) and steam-fry until just tender, 3-4 mins. Season with salt and pepper. Meanwhile, mash the potatoes until smooth, adding a knob of butter and a splash of milk (if you have any). Season with salt and pepper.


Divide the mash between your plates. Slice the steaks and lay on top, drizzling over the garlic parsley butter (which should have melted while the steaks rested!). Serve the tenderstem broccoli and roasted shallots alongside and enjoy!