Sirloin Steak

Name: Sirloin Steak with Hasselback Potatoes and Truffle Mushroom Sauce
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 Truffle Zest; 350 Salad Potatoes; 150 Closed Cup Mushrooms; 1 Garlic Clove**; 2 21 Day Aged British Sirloin Steaks; 1 Flat Leaf Parsley; 75 Soured Cream; 50 Water

with Hasselback Potatoes and Truffle Mushroom Sauce

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This Sirloin Steak with Hasselback Potatoes is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:

Milk

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Truffle Zest

350

Salad Potatoes

150

Closed Cup Mushrooms

Garlic Clove**

21 Day Aged British Sirloin Steaks

Flat Leaf Parsley

Soured Cream

(Contains: Milk)

Not included in your delivery

Water

Nutritional information

Energy (kcal)526 kcal

Energy (kJ)2201 kJ

Fat25 g

of which saturates12 g

Carbohydrate32 g

of which sugars4 g

Protein43 g

Salt0.5 g

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

Instructions

Preheat your oven to 200°C. Remove the steaks from the fridge to bring them up to room temperature. Place a few potatoes at a time in between two wooden spoon handles on a board (see picture). Make slices width ways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes on a large baking tray. Season with a generous pinch of salt and pepper and drizzle with oil. Toss to coat then roast on the top shelf of your oven until golden and tender, 35-40 mins.

Meanwhile, thinly slice the mushrooms. Finely chop the flat leaf parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium high heat. Once hot, add the mushrooms and season with salt and pepper. Stir fry until golden brown, 5-7 mins, then stir in the garlic and cook for 1 minute. Pour in the water (see ingredients for amount), season with salt and pepper again and allow it to reduce by half, 1-2 mins. Stir in the sour cream, then remove from the heat and set aside.

10 mins before the potatoes are cooked, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more browned. IMPORTANT: The steak is safe to eat when the outside is cooked. Remove to a board and cover with foil to rest for a couple of minutes.

Reheat the sauce and add a splash of water if it needs it. Add the truffle powder and half the parsley and stir together, then taste and add salt and pepper if necessary. Thinly slice the steak and serve on plates with the hasselback potatoes alongside and the truffle mushroom sauce spooned over. Sprinkle over the remaining parsley and enjoy!