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Sirloin Steak

Sirloin Steak

with Buttery Tarragon Sauce, Roasted Radish and Butternut Squash

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Have you ever tried cooking a radish? It mellows their peppery bite and makes a delicious change from having them raw in a salad. They make a tasty and colourful side for sirloin steak served with a buttery herb sauce. Enjoy!


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

1 unit(s)

Butternut Squash

1.5 bunch(es)

Ground Coriander








Echalion Shallot


Sirloin Steak


Cider Vinegar



Chicken Stock Pot


Unsalted Butter


Not included in your delivery



Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2648 kJ
Energy (kcal)633 kcal
Fat37.0 g
of which saturates22.0 g
Carbohydrate32 g
of which sugars16.0 g
Protein45 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the top and bottom from the butternut squash. Slice the squash in half lengthways and scoop out the seeds. Cut it widthways into 1cm thick slices, then chop into 1cm cubes. Spread the squash out on a baking tray. Drizzle over some oil. Sprinkle over the ground coriander and a pinch of salt and black pepper. Ensure the squash is well coated then roast on the top shelf of your oven until golden, 25-30 mins.


Meanwhile, trim the radish of any green shoots, then cut in half. Remove the tarragon leaves from their stalks and finely chop. Roughly chop the chervil. Halve, peel and chop the shallot as finely as you can. Spread the radish out on another lined baking tray, drizzle over some oil and season with salt and black pepper. When the squash has 10-12 mins left, pop the radish in to roast until just tender.


Put a frying pan on high heat. Put the steaks in a mixing bowl and add a drizzle of oil. Season well with salt and plenty of black pepper, then mix to ensure the steaks are well coated. When the pan is smoking hot, carefully lay in the steaks. For medium-rare (our favourite), fry for 4 mins each side. When done, remove the pan from the heat and put the steaks on a plate. Cover loosely with foil to rest and keep warm. Keep the pan!


Return the pan to low heat (make sure it's not super hot, otherwise your shallot will burn!) and add a drizzle of oil. Add the shallot and cook, stirring, until softened, 5 mins. Add the cider vinegar to the pan and allow it to bubble away before stirring in the chicken stock pot and the water (amount specified in the ingredient list). Bring the sauce up to a boil, lower the heat and simmer until reduced by half, 5 mins.


When the radish is cooked (should be just tender), remove from your oven and pop a quarter of the butter' on top. Toss the radish and butter together so that the butter melts and gives the radish a nice glaze. To finish the sauce, remove the pan from the heat and add the remaining butter. Swirl the pan to melt the butter, then give it a quick stir to ensure it's all mixed together. Finally, stir through the tarragon.


Slice the steak into five strips. Arrange the roasted squash and radish on your plates, then place the slices of steak on top. Pour any steak juices into the sauce and gently mix in. Spoon over the buttery tarragon sauce and finish with the chopped chervil. ENJOY!