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Sirloin Steak and Mini Hasselback Potatoes

Sirloin Steak and Mini Hasselback Potatoes

with Green Beans and Creamy Truffle Sauce

Steak Night
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This Sirloin with Mini Hasselback Potatoes is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 600 calories
Allergens:Milk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

350 grams

Salad Potatoes

1 unit(s)

Shallot

150 grams

Green Beans

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

2 unit(s)

Sirloin Steak

1 sachet

Truffle Zest

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat31.0 g
of which saturates15.0 g
Carbohydrate34 g
of which sugars7.0 g
Protein45 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Spoon
Small sauce pan
Frying Pan
Aluminum Foil
Kitchen Paper
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Place a few potatoes at a time in between two wooden spoon handles. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. 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. Roast on the top shelf of your oven until golden and tender, 35-40 mins.

2

Meanwhile, halve, peel and thinly slice the shallot. Trim the green beans then chop into half. Remove the steaks from the fridge to allow them to come up to room temperature. IMPORTANT: Wash your hands after handling raw meat.

3

Heat a drizzle of oil in a small saucepan on a medium-high heat. When hot, add the shallot and cook until soft, 3-5 mins. Add the water (see ingredients for amount) and chicken stock paste. Bring to the boil and cook until reduced by half, 5-6 mins. Add the creme fraiche, bring to the boil and remove the pan from the heat.

4

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. IMPORTANT: The steak is safe to eat when the outside is browned. Once cooked, transfer to a plate, cover with foil and allow to rest for a couple of mins.

5

Once the steak is out of the pan, wipe out the pan with kitchen paper. Pop back on medium-high heat with a drizzle of oil. Add the beans, season with salt and pepper, then stir-fry until tender, 4-6 mins. TIP: Add a splash of water and cover to steam them if needed.

6

Pour any resting juices from the steak into the sauce along with half of the truffle zest. Stir well and reheat until piping hot. Thinly slice the steak and share between your plates. Serve with the hasselback potatoes and beans alongside. Drizzle over the sauce and sprinkle over the remaining truffle zest. Enjoy!