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Sirloin Steak and Peppercorn Sauce

Sirloin Steak and Peppercorn Sauce

with Mini Roast Potatoes and Green Beans

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

Tags:Under 650 calories

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

450 grams


1 unit(s)

Echalion Shallot

150 grams

Green Beans

1 sachet

Cracked Black Pepper

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche


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)2670 kJ
Energy (kcal)638 kcal
Fat30.9 g
of which saturates15.1 g
Carbohydrate45.2 g
of which sugars6.0 g
Protein45.6 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the steaks from the fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the shallot.


Pop the potatoes 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.
Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, bring a medium saucepan of water to the boil with 1/2 tsp salt.


Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once the oil is 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 if you want them 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.


Pop the (now empty) frying pan on medium heat with a drizzle of oil. Once hot, add the shallot and stir until softened, 3-4 mins.
When the water is boiling, add the green beans and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil, then cover to keep warm.


While the beans cook, stir the cracked black pepper, chicken stock paste and water for the sauce (see ingredients for amount) into the shallot and allow it to reduce until thickened, 2-3 mins.
Stir in the creme fraiche, then take off the heat.


Once rested, slice the steak widthways into 1cm thick slices.
When everything is ready, serve the steak on your plates with the green beans and roast potatoes alongside.
Spoon over the peppercorn sauce to finish. Enjoy!