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Sirloin Steak

Sirloin Steak

with Lyonnaise Potatoes and Peppercorn Sauce

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Sirloin steak and peppercorn sauce go together like, well, sirloin steak and peppercorn sauce. But tonight, we’ve added a third showstopper: André take on Lyonnaise potatoes uses red onion instead of white for a vibrant colour, while still packing the same flavour. The trick to perfecting steak is a very, very hot pan to lock in all those delicious juices and make everything oh-so delicious.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

1 pack(s)


1 unit(s)

Red Onion

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Black Peppercorns

1 sachet

White Wine Vinegar


½ sachet

KNORR Chicken Stock

¾ pack(s)

Creme Fraiche


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2807 kJ
Energy (kcal)671 kcal
Fat35.0 g
of which saturates16.0 g
Carbohydrate55 g
of which sugars9.0 g
Protein45 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and take the steak out of your fridge. Chop the potato into 2cm chunks (no need to peel!), then pop on a baking tray. Drizzle with oil and a pinch of salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion with a pinch of salt, stir and cook until soft and caramelised, 15-20 mins. Stir every now and then to make sure it is not burning. When soft, transfer to a bowl and cover to keep warm. We will be adding them to the potato later.


Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Season the steak with a pinch of salt and pepper. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Return your now empty pan to medium heat and add a splash of oil. Add the shallot and stir until soft, 5 mins. Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away. Stir in the stock pot until dissolved. Pour in the water (see ingredients for amount) and allow it to reduce for 3 mins. Stir in the crème fraîche, then take off the heat.


Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins. IMPORTANT: The steak is safe to eat when the outside is cooked.


When ready, take the potato out of your oven and spread the caramelised red onion on top of them. Return to your oven to warm through while the steak rests. Reheat the sauce over medium heat until piping hot. Add any steak resting juices and the parsley to the sauce. Taste and add salt if necessary. Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over. Enjoy!