Sirloin Steak
with Lyonnaise Potatoes and Peppercorn Sauce
Sirloin steak and peppercorn sauce go together like, well, sirloin steak and peppercorn sauce. But tonight, we’ve added a third showstopper: André's take on Lyonnaise potatoes uses red onion instead of white for a vibrant colour, while still packing the same flavour. The trick to perfecting steak is a very, very hot pan to lock in all those tasty juices and make everything oh-so delicious.
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.
Ingredients
½
Chicken Stock Powder
1
Echalion Shallot
1
Black Peppercorns
2
21 Day Aged Sirloin Steaks
1
Flat Leaf Parsley
12
White Wine Vinegar
112.5
Creme Fraiche
(Contains Milk)
1
Red Onion
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and take the steak out of your fridge. Chop the potato into 2cm chunks (no need to peel), then pop on a lined baking tray. Drizzle with oil and a pinch of salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Halve, peel and thinly slice the red onion into half moons. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion with a pinch of salt, stir and cook until soft and caramelised, 15-20 mins. Stir every now and then to make sure it is not burning. When soft, transfer to a small bowl and cover to keep warm. We will be adding them to the potato later.
Meanwhile, halve, peel and thinly slice the shallot into half moons. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Season the steak with a pinch of salt and pepper.
Return your now empty pan to medium heat and add a splash of oil. Add the shallot and stir until soft, 5 mins. Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away. Stir in the stock powder and water (see ingredients for amount) and allow it to reduce for 3 mins. Stir in the crème fraîche, then take off the heat.
Heat a splash of oil in another frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins.
When ready, take the potato out of your oven and spread the caramelised red onion on top. Return to your oven to warm through while the steak rests. Reheat the sauce over medium heat until piping hot. Add any steak resting juices and the parsley to the sauce. Taste and add salt if necessary. Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over. Enjoy!
