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Sirloin Steak and Roast Potatoes

Sirloin Steak and Roast Potatoes

and Garlic, Tarragon & Mustard Butter

Steak Night
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Allergens:MilkCereals containing glutenMustard

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

30 grams



450 grams


½ bunch(es)


8 grams

Plain Flour

(ContainsCereals containing gluten)

150 grams

Chantenay Carrot

1 sachet


1 unit(s)

Garlic Clove

1 bunch(es)


9 grams

Wholegrain Mustard

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2747 kJ
Energy (kcal)657 kcal
Fat32.0 g
of which saturates16.0 g
Carbohydrate52 g
of which sugars9.0 g
Protein43 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Take your steak and butter out of the fridge to allow them to come to room temperature. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop onto the top shelf of your oven. Pour the boiling water into a large saucepan on high heat with 1/2 tsp of salt. Peel the potatoes, chop them into 2cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.


Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff up the potato. Sprinkle over half the rosemary. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through.


Meanwhile, trim the carrots and halve lengthways. Pop onto a baking tray, drizzle over some oil and the honey and scatter over the remaining rosemary. Season with salt and pepper and toss to coat then spread in a single layer. When the potatoes have about 25 mins left, pop the carrots on the middle shelf of the oven, turning halfway through cooking. Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the baking tray with your carrots until the garlic is soft, 10-12 mins. Carefully remove the garlic parcel from the oven.


Whilst everything cooks, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Pop the butter into a small bowl, add the tarragon and mustard. Season with salt and pepper and mash with the back of a fork. Once the garlic is roasted, mash it with the back of a fork and pop into the bowl with the butter, mash again until well combined.


8 mins before everything is ready, 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 brown for a 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: Wash your hands after handling raw meat. The steak is safe to eat when the outside is cooked.


Pop the steaks onto serving plates and spread the tarragon butter on top of the steaks. Loosely cover with foil and leave to rest for 2 mins. Then serve the roast potatoes and carrots alongside. Enjoy!