Sirloin Steak and Truffled Mushroom Sauce

Name: Sirloin Steak and Truffled Mushroom Sauce with Roast Potatoes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 2 21 Day Aged British Sirloin Steaks; 450 Potatoes; 1 Garlic Clove**; 120 Sliced Mushrooms; 75 Creme Fraiche; 1 Truffle Zest; 50 Water for the Sauce

with Roast Potatoes

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

Allergens:

Milk

The quantities provided above are averages only.

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

21 Day Aged British Sirloin Steaks

450

Potatoes

Garlic Clove**

120

Sliced Mushrooms

Creme Fraiche

(Contains: Milk)

Truffle Zest

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)606 kcal

Energy (kJ)2536 kJ

Fat30 g

of which saturates15 g

Carbohydrate42 g

of which sugars3 g

Protein44 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Medium Saucepan

•Grill Pan

•Aluminum Foil

•Plate

Instructions

Preheat your oven to 200°C. Remove the steaks from your fridge to allow them to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks 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 the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the mushrooms and season with salt and pepper. Stir-fry until golden brown, 5-7 mins, then stir in the garlic and cook for 1 min. Pour in the water for the sauce (see ingredients for amount), season again and allow it to reduce by half, 1-2 mins. Stir in the creme fraiche, then remove from the heat and set aside.

When the potatoes have 10 mins left, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When 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 for 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.

Reheat the sauce and add a splash of water if needed. Stir in the truffle zest, then taste and add salt and pepper if necessary. Thinly slice the steak and serve on plates with the potatoes alongside and the truffle mushroom sauce spooned over. Enjoy!