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Sirloin Steak and Creamy Tarragon Sauce

Sirloin Steak and Creamy Tarragon Sauce

with Handcut Chips and Rocket Salad

Steak Night
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This Sirloin Steak and Creamy Tarragon Sauce is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 Time35 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

450 grams


1 bunch(es)


40 grams


15 grams

Wild Mushroom Paste

75 grams

Creme Fraiche


1 sachet

French Dressing


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)2790 kJ
Energy (kcal)667 kcal
Fat35.0 g
of which saturates15.0 g
Carbohydrate46 g
of which sugars5.0 g
Protein44 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Bowl
Frying Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and remove the sirloin steaks from the fridge and allow them to come up to room temperature. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips (No need to peel).


Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chips nicely spread out.


Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Pop the rocket into a large bowl (we'll dress this later).


15 mins before the chips are done, heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, lay the steaks into the pan. Season them with salt and pepper and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. Once cooked, remove 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.


Whilst the steak rests, return the pan (no need to wipe) to a medium-high heat. Add the water for the sauce (see ingredients for amount) and stir in the wild mushroom paste. Bring it to a simmer then stir through the creme fraiche and chopped tarragon. Simmer for 1 min and remove from the heat. When the sauce is ready, slice the rested steaks widthways into 1cm slices.


Once everything is ready, reheat the sauce if necessary. Add the French dressing to the rocket and mix well to coat. Transfer the steaks to your plates and pour over the creamy tarragon sauce. Serve with the chips and rocket salad alongside. Enjoy!