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Sirloin Steak

Sirloin Steak

with Bourguignon-Style Sauce, Honey Roasted Roots and Spinach

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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

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Parsnip

1 pack(s)

Chantenay Carrot

1 tbsp

Honey

60 grams

Bacon Lardons

1 unit(s)

Echalion Shallot

1 punnet(s)

Closed Cup Mushrooms

1 clove

Garlic Clove

2 unit(s)

Sirloin Steak

1 unit(s)

Red Wine Stock Paste

(ContainsSulphites)

1 bag(s)

Baby Spinach

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2163 kJ
Energy (kcal)517 kcal
Fat20.0 g
of which saturates8.0 g
Carbohydrate34 g
of which sugars26.0 g
Protein51 g
Salt1.81 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Aluminum Foil
Plate
Slotted Spoon
Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Arrange the honey roasted roots on your plates topped with the spinach. Serve the steak on top and finish with the bourguignon-style sauce. Enjoy!