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Sirloin Steak and Bearnaise Butter

Sirloin Steak and Bearnaise Butter

with Roasties and Tenderstem Broccoli

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Head chef Andre has performed culinary magic with his homemade Bernaise butter, made with fried shallots, garlic, parsley and tarragon. The butter, with its herbs, brightens other flavours in this dish and pairs perfectly with the rich flavour of the tender sirloin. Paired with fluffy roasties and tenderstem which is sweet, delicate and nutty, this dish will make any day feel special. Top tip from head chef Andre on perfectly cooking the steak? Take it out of the fridge at least 30 minutes before cooking. This ensures that the steak is not cold in the middle, meaning it will fry nice and even!

Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

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 pack(s)

Potato

½ pot(s)

Dried Oregano

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ bunch(es)

Flat Leaf Parsley

½ bunch(es)

Tarragon

30 grams

Unsalted Butter

(ContainsMilk)

1 pack(s)

Tenderstem Broccoli ®

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate44 g
of which sugars2.0 g
Protein45 g
Salt0.27 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
Grater
Bowl
Saucepan
Spoon
Frying Pan
Colander
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Take the steaks out of the fridge and pop onto a plate to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potatoes on a large baking tray in a single layer.Drizzle with oil, and sprinkle on the dried oregano. Season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the flat leaf parsley (stalks and all). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

3

Heat a splash of oil in a small saucepan over medium-high heat. Add the shallot and cook, stirring until softened, 3-4 mins. Add the garlic and cook for a minute more then transfer to a bowl. Allow to cool, then add the butter and use a spoon to mash the butter and shallots together. Next, mix in the parsley and tarragon. Bearnaise butter made! Put a saucepan of water onto boil. We will use it for the broccoli later.

4

When the potatoes have 10 mins left, put a frying pan on high heat with a drizzle of oil. 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. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare just cook for 1-2 mins more.

5

When the steaks are cooked, pop them on to a plate. Spread the butter on top and cover loosely with foil, leave to rest for a couple of mins. When the water is boiling add the tenderstem broccoli along 0.25 tsp of salt and cook until tender, 2-3 mins. Drain in a colander and get ready to serve.

6

Share the potatoes between your plates and serve the steaks and tenderstem broccoli alongside. Drizzle any melted buttery juices over the steak and enjoy!