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Sirloin Steak and Red Wine Jus

Sirloin Steak and Red Wine Jus

with Proper Roast Potatoes and Garlic Chili Purple Sprouting Broccoli

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This Steak, Chilli Broccoli & Roast Potatoes is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing GlutenCelerySulphites

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

450 grams


2 unit(s)

Sirloin Steak

2 unit(s)

Garlic Clove

150 grams

Purple Sprouting Broccoli

½ unit(s)

Red Chilli

8 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Red Wine Jus Paste

(ContainsCelery, Sulphites)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate51 g
of which sugars4.0 g
Protein49 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Peel the potatoes, chop them into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. 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. Remove your steaks from the fridge.


Peel and grate the garlic (or use a garlic press). Trim the ends of the broccoli. Halve the chilli lengthways, deseed then slice thinly. Pop the broccoli, chilli and garlic on a baking tray mix together.Drizzle with oil, season with salt and pepper. Set aside.


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. 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, turn halfway through.


When the potatoes have 10 minutes left in the oven, place the tray with broccoli on the middle shelf. Roast for 8-10 mins.


Meanwhile, heat a drizzle of oil in a separate 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: The steak is safe to eat when the outside is cooked. Remove from the heat and plate on a board to rest. Cover with foil.


In the same pan, add the water (see ingredients for amount) and red wine jus paste. Stir well to combine and allow to simmer for 4-5 mins, until thickened. Stir in any resting juices from the steak. Serve the roast potatoes and purple sprouting broccoli along side the steak. Drizzle with the red wine jus, Enjoy!