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Sirloin Steak

Sirloin Steak

With Boulangere Potatoes and Tenderstem®

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Perfect for a special night in, we’ve served this week’s premium sirloin steak with a rich red wine jus, roasted tenderstem® broccoli and melt-in-the-mouth boulangère potatoes. A quick and easy way to jazz up potatoes, this is the only way you’ll want to eat them from now on! For optimum juiciness, don’t forget to rest your steaks five minutes after cooking


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

1 pack(s)


2 unit(s)

Echalion Shallot

½ sprig(s)


1 pack(s)

Tenderstem® Broccoli

1 pot(s)

Red Wine Stock Paste


30 grams



½ sachet

Chicken Stock Powder

30 grams

Netherend Butter Salted


Not included in your delivery

200 milliliter(s)


150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2807 kJ
Energy (kcal)671 kcal
Fat32.0 g
of which saturates16.0 g
Carbohydrate55 g
of which sugars9.0 g
Protein46 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Deep dish
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200C and boil your kettle. Halve, peel and finely slice the shallot. Heat a drizzle of oil in a large frying pan on medium heat. Add the shallot and cook, stirring occasionally, until soft, 4-5 mins. Meanwhile, peel the potato then chop into thin discs (as thin as you can - this will help them cook!). In a measuring jug, mix the boiling water for the potato (see ingredients for amount) and stock powder.


Transfer half of the cooked shallots to a small bowl and set aside - you'll be using the ones left in the pan for this step. Arrange a single layer of potato discs in the base of an ovenproof dish (we used a round 20cm by 20cm dish). Season with salt and pepper, then spoon over a third of the shallots and add a sprig of rosemary. Repeat twice more with another layer of potato, seasoning, shallots and rosemary, then finish with a final layer of potato on top.


Dot the potato with the butter then pour the chicken stock into the dish - it should only cover the potato about halfway so use more or less liquid depending on the size of your dish! Cover tightly with foil then bake on the top shelf of your oven for 30-35 mins, removing the foil halfway through cooking.


Meanwhile, pop the tenderstem® on a lined baking tray and drizzle with oil. Season with a pinch of salt and pepper, toss to coat then spread out. When your potatoes have 10 mins left, roast the tenderstem® on the middle shelf of your oven until tender, 10-12 mins


Wipe out the frying pan you used earlier then return to high heat (no oil). Drizzle the steaks with oil, season with salt and pepper and rub into the meat. Lay the steaks in the pan and cook until medium rare, 1-2 mins on each side. For medium, cook for a further 1 minute on each side. Transfer to a plate, cover loosely with foil and leave to rest.


Allow the pan to cool slightly, then return to a medium heat and add the reserved shallots. Stir in the water for the sauce (see ingredients for amount) and stock pot. Bring to the boil then reduce the heat and simmer until thick and glossy, 2-3 mins. Slice the steaks into 5 pieces. Serve the steak alongside the boulangere potatoes and tenderstem®. Finish with a drizzle of red wine jus. Enjoy!.