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Sirloin Steak and Red Wine Jus

Sirloin Steak and Red Wine Jus

with Blue Cheese Dauphinoise and Honey Roasted Carrots

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

Allergens:MilkEggCelerySulphites

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sirloin Steak

450 grams

Potatoes

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Chicken Stock Paste

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Blue Cheese

(ContainsMilk)

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 sachet

Honey

3 unit(s)

Carrot

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

150 milliliter(s)

Water for the Jus

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3819 kJ
Energy (kcal)913 kcal
Fat51.0 g
of which saturates28.0 g
Carbohydrate62 g
of which sugars21.0 g
Protein54 g
Salt2.84 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
Garlic Press
Colander
Frying Pan
Baking Tray
Oven dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Remove the steaks from your fridge to allow them to come up to room temperature. Peel and slice the potatoes into 1 cm wide rounds. Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Once the potatoes are cooked, reserve some of the cooking water (see ingredient list for amount), then carefully drain in a colander. Heat a drizzle of oil in a large frying pan on medium heat. Add the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Stir through half the blue cheese until smooth.

3

Meanwhile, trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through. When 5 mins remain, drizzle over the honey then roast for the remaining time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

4

Arrange the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy mixture. Sprinkle the remaining cheeses on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

5

Meanwhile, clean the frying pan and return to the heat with a drizzle of oil. Season the steaks with salt and pepper. When hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat to medium 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 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.

6

While the steaks rest, pour the water for the jus (see ingredients for amount) into the (now empty) frying pan. Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until the sauce has reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat. Slice the steaks thinly and transfer to your plates. Spoon over the red wine jus and serve with the dauphinoise and carrots alongside. Enjoy!