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Sirloin Steak and Creamy Mustard Sauce

Sirloin Steak and Creamy Mustard Sauce

with Mini Roast Potatoes and Garlicky Green Beans

Steak Night
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This Sirloin Steak and Creamy Mustard Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:MustardMilk

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

2 unit(s)

Sirloin Steak

450 grams

Potatoes

150 grams

Green Beans

2 unit(s)

Garlic Clove

17 grams

Wholegrain Mustard

(ContainsMustard)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate45 g
of which sugars6.0 g
Protein46 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Aluminum Foil
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the steaks from your fridge to allow them to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel). Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, season the steaks with salt and pepper. Trim the green beans. Peel and grate the garlic (or use a garlic press).

3

When the potatoes have 15 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat. When hot, lay the steaks into the pan and fry until browned, 1 min 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 well done. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

4

Pop the (now empty) steak pan back on medium-high heat. Add the water for the sauce (see ingredients for amount) and chicken stock paste and bring to the boil. Simmer for 1-2 mins, then stir in the creme fraiche. Bring to the boil and let simmer until thickened, 3-4 mins. Stir in the wholegrain mustard and remove from the heat. Taste and season with salt and pepper if needed.

5

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then, add a splash of water and cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.

6

When everything is cooked, thinly slice the steaks widthways and transfer to your plates. Serve the potatoes and green beans alongside. Spoon the creamy mustard sauce over the steaks to finish. Enjoy!