Sirloin Steak
with Garlic and Chervil Sauce, Crushed Roasted Potatoes and Asparagus
Did anyone ever tell you that fat and water separate? Today we’re performing a little alchemy by defying the laws of chemistry. To make a delicious sauce to accompany your sirloin steak, we’re going to suspend the two liquids within each other by vigorously whisking them together. This is emulsification! Stock + Butter + a little love and whisking = saucy buttery heaven.
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.
2 unit(s)
Sirloin Steak
1 pack(s)
New Potatoes
1 bunch(es)
Asparagus Bundles
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 bunch(es)
Chervil
1 tbsp
White Wine Vinegar
(ContainsSulphites)¼ unit(s)
Chicken Stock Pot
15 grams
Unsalted Butter
(ContainsMilk)Not included in your delivery
100 milliliter(s)
Water
Preheat your oven to 220°C. Put a Large Saucepan of water with a pinch of salt on to boil for the new potatoes. Get the steaks out of your fridge (they will cook much better if not fridge cold). Add a glug of oil to a baking tray and pop into your oven for the potatoes later on (hot oil = crispy potatoes). Add the new potatoes (whole) to the saucepan of boiling water, bring back to the boil and simmer for 20 mins.
Meanwhile, cut the bottom 2cm off the asparagus spears and discard. Cut in half widthways. Halve, peel and chop the echalion shallot into as small pieces as you can manage. Peel and grate the garlic (or use a garlic press). Finely chop the chervil.
Reserve a cup of the potato water (for the sauce later), then drain the potatoes in a colander. Use a fork to press down gently on each potato so it just splits. Remove the baking tray from your oven and carefully tip the potatoes into the tray (careful of the hot oil!). Season with a pinch of salt and black pepper and then roast on the top shelf of your oven until crispy, 15-20 mins. Refill your saucepan with water and put on high heat.
Heat a frying pan over high heat. Drizzle a splash of oil over the steaks and season with salt and lots of black pepper. Rub the seasoning into the meat. When the pan is hot, carefully add the steaks. If you like your steak medium-rare, like us, cook for 4 mins on each side. If you like it medium, add a further 2 mins cooking time to each side. Once cooked, rest them on a chopping board for maximum juiciness!
Add the asparagus to the saucepan of boiling water with a pinch of salt. Simmer until tender, 5 mins then drain in a colander. Meanwhile, pop your frying pan back on medium heat (don't wash). Add the shallot and cook until soft, 3-4 mins. Add the garlic and cook for 1 minute, then add the white wine vinegar and allow to evaporate before pouring in the potato water (amount specified in the ingredient table) and stirring in the chicken stock pot.
Bring the sauce to the boil and simmer for 1 minute. TIP: If you have a whisk, now is the time to get it out! Once boiling, add the and stir through until melted, then whisk/stir vigorously until combined and emulsified (see story!). The sauce should thicken slightly. Stir in the chervil then take the pan off the heat. Serve the steak on top of the crushed roast potatoes and asparagus, and drizzle over the garlic and chervil sauce. ENJOY!