Sirloin Steak and Truffled Mushroom Sauce
with Tenderstem® Broccoli, Asparagus and Hasselback Potatoes
- Milk
- Milk
- May contain traces of allergens
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
350 grams
Salad Potatoes
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
160 grams
Asparagus
120 grams
Sliced Mushrooms
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
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.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, finely chop the flat leaf parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
Pop the broccoli and asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.
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 pantry for amount), season again and allow it to reduce by half, 1-2 mins. Stir in the soured cream, then remove from the heat and set aside.
When the potatoes have about 10 mins left, roast the broccoli and asparagus on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a 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 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 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 and half the parsley, then taste and add salt and pepper if necessary.
Thinly slice the steak and serve on plates with the hasselback potatoes, asparagus and broccoli alongside, and
Spoon the truffle mushroom sauce over to finish.
Sprinkle over the remaining parsley and enjoy!
