Sirloin Steak and Peppercorn Sauce
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Sirloin Steak and Peppercorn Sauce

Sirloin Steak and Peppercorn Sauce

with Roasted Potatoes and Green Beans

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

Allergens:
Milk

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2

21 Day Aged British Sirloin Steaks

450

Potatoes

1

Echalion Shallot

150

Green Beans

1

Cracked Black Pepper

10

Chicken Stock Paste

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)645 kcal
Energy (kJ)2697 kJ
Fat32 g
of which saturates15.5 g
Carbohydrate49.7 g
of which sugars9.9 g
Protein48.2 g
Salt1.33 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Saucepan
•Grill Pan
•Aluminum Foil
•Lid
•Colander

Instructions

Get Prepped
1

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.

Roast the Potatoes
2

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.

When the 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.

 

Fry the Steaks
3

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

Cook the Beans
4

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.

Make your Peppercorn Sauce
5

While the beans cook, stir the cracked black pepper, chicken stock paste and water for the sauce (see pantry 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.

Finish and Serve
6

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!

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