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Sirloin Steak and Garlic Parsley Butter

Sirloin Steak and Garlic Parsley Butter

with Tenderstem® Broccoli, Mashed Potato and Roasted Shallots

Steak Night
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A born show-stopper, a sirloin steak doesn’t need a crowded plate. The simplest of ingredients can make for one decadent dish, and that’s why our chefs have opted for creamy, pillowy mash potato and tenderstem broccoli. Our head chef Andre explains the thickness of steak will determine the cooking time. So, as you fry, use your finger to press against the steak. The softer the steak, the rarer it is. You'll notice it becomes firmer as it cooks and you can use this trick to get the timing just right.

Allergens:MilkSulphites

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

30 grams

Butter

(ContainsMilk)

450 grams

Potatoes

2 unit(s)

Echalion Shallot

1 sachet

Balsamic Vinegar

(ContainsSulphites)

150 grams

Tenderstem® Broccoli

1 unit(s)

Garlic Clove

½ bunch(es)

Flat Leaf Parsley

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2717 kJ
Energy (kcal)649 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate46 g
of which sugars6.0 g
Protein46 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Baking Tray
Colander
Garlic Press
Small Bowl
Fork
Aluminum Foil
Lid
Potato Masher
Plate
Instructionsarrow up iconarrow up icon
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1

Remove the steaks and butter from the fridge to allow them to come up to room temperature. Preheat your oven to 160°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Meanwhile, peel and chop the potatoes into 2cm chunks. Halve and peel the shallots, then separate the layers.

2

Pop the shallot layers onto a baking tray. Drizzle with oil and the balsamic vinegar, then season with salt and pepper. When the oven is hot, roast on the top shelf until soft, 15-20 mins. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan, off the heat.

3

Meanwhile, halve the Tenderstem® widthways. Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the butter in a small bowl and mash with a fork until soft. Stir in the garlic and parsley. Set aside.

4

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in 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 if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. Once cooked, transfer to a plate and top with the garlic parsley butter. Cover with foil and leave to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

5

Return the (now empty) frying pan to medium heat with a drizzle of oil. Halve any thick broccoli stalks. Once hot, add the broccoli to the pan and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper. Meanwhile, mash the potatoes until smooth, adding a knob of butter and splash of milk (if you have any). Season to taste.

6

Divide the mash between your plates. Slice the steaks and serve with the melted garlic parsley butter drizzled over and the Tenderstem® and roasted shallots served alongside. Enjoy!