Sirloin Steak

Name: Sirloin Steak with Bourguignon-Style Sauce, Honey Roasted Roots and Spinach
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 Echalion Shallot; 150 Closed Cup Mushrooms; 28 Red Wine Stock Paste; 60 British Smoked Bacon Lardons; 15 Honey; 1 Parsnip; 1 Garlic Clove**; 2 21 Day Aged British Sirloin Steaks; 250 Chantenay Carrots; 125 Baby Spinach; 150 Water

with Bourguignon-Style Sauce, Honey Roasted Roots and Spinach

Get 50% off 1st box + free dessert for life!

The trick to a perfectly cooked steak? We’ve got three: 1) Make sure it’s at room temperature before you cook it 2) Get the pan really hot before cooking 3) Once cooked, leave it to rest for at least five minutes before slicing. Resting allows the juices to spread evenly through the meat, and gives you a much more succulent steak. Over to you, chef!

Allergens:

Sulphites

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

150

Closed Cup Mushrooms

Red Wine Stock Paste

(Contains: Sulphites)

British Smoked Bacon Lardons

Honey

Parsnip

Garlic Clove**

21 Day Aged British Sirloin Steaks

250

Chantenay Carrots

125

Baby Spinach

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)517 kcal

Energy (kJ)2163 kJ

Fat20 g

of which saturates8 g

Carbohydrate34 g

of which sugars26 g

Protein51 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

•Plate

•Aluminum Foil

•Slotted Spoon

•Pan

Instructions

Preheat your oven to 200°C. Remove the ends from the parsnip (no need to peel!), halve lengthways and chop into batons the size of your index finger. Remove the ends from the carrots (no need to peel!) and halve lengthways. Put the parsnip and carrots on a lined baking tray, drizzle over the honey and some oil and season with salt and pepper. Roast on the top shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the veggies and add the pancetta.

Meanwhile, halve, peel and finely chop the shallot. Quarter the mushrooms. Peel and grate the garlic (or use a garlic press). When the veggies have about 12 mins left to roast put a frying pan on high heat (no oil) and allow it to get nice and hot - this is for the steak.

Season the steak on both sides with a pinch of salt, plenty of pepper and a drizzle of oil. Rub the oil into the meat. When the pan is really hot, carefully lay in the steak and cook for 3-4 mins on each side. When ready, remove to a plate, cover with foil and rest. TIP:Cook for a couple more mins on each side for a more well-done steak. Don't wash your pan, we'll use it to make the sauce.

Add a drizzle of oil to the now empty pan on medium heat. Add the shallot and mushrooms and cook, stirring, until starting to colour, 2-3 mins. Add the stock pot and water (see ingredients for amount), bring to the boil, stirring to dissolve the stock pot, then lower the heat and simmer until thickened, 2-3 mins.

While the sauce reduces, heat a splash of oil in another pan on medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the baby spinach and allow to wilt, 2-3 mins. Season with plenty of pepper.