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Sirloin Steak & Bearnaise Sauce

Sirloin Steak & Bearnaise Sauce

With Rosemary Chips & Pea Shoot Salad

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Allergens:SulphitesMustardEggMilk

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sirloin Steak

1 bunch(es)

Rosemary

450 grams

Potatoes

1 bunch(es)

Tarragon

½ pot(s)

Dijon mustard

(ContainsSulphites, Mustard)

1 sachet

Red Wine Vinegar

(ContainsSulphites)

100 grams

Hollandaise Sauce

(ContainsMustard, Egg, Milk)

40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3937 kJ
Energy (kcal)941 kcal
Fat32.3 g
of which saturates12.1 g
Carbohydrate42.1 g
of which sugars1.4 g
Protein44 g
Salt0.56 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Baking Tray
Medium Bowl
Frying Pan
Aluminum Foil
Saucepan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the steaks from your fridge to come up to room temperature. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

2

Chop the potatoes lengthways into 1-2cm slices, then chop into 1-2cm wide chips. pop them on a baking tray and drizzle with oil. Sprinkle over the rosemary and season with salt and pepper. Toss to coat and spread out in a single layer and bake on the top shelf of your oven until golden turning halfway through, 20-30 mins. Tip: Use two baking trays if necessary, you want the chips nicely spread out.

3

Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). In a medium bowl, combine the Dijon mustard (see ingredients for amount), red wine vinegar and olive oil (see ingredients for amount). Add a pinch of sugar, mix well until combined, season to taste with salt and pepper and set aside - we'll dress the salad just before serving.

4

10 mins before the chips are ready, heat a drizzle of oil in a large frying pan on high heat. Season with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for one minute 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. IMPORTANT: The steak is safe to eat when the outside is browned. Once cooked, remove to a board, cover with foil and allow to rest for a couple of mins.

5

Whilst the steak rests, pop the hollandaise in a small saucepan along with the tarragon. Gently heat on medium heat stirring occasionally until piping hot, 1-2 mins. This is your bearnaise! Add a splash of water if it has thickened too much. Add the pea shoots to the bowl with the dijon dressing and toss to dress the salad.

6

Once everything is ready, thinly slice your steaks and arrange to one side of the plate. Pour over the bearnaise sauce. Serve the chips and pea shoot salad alongside. Enjoy!