Matured Sirloin Steak with Truffle Mash

Name: Matured Sirloin Steak with Truffle Mash and Tenderstem Broccoli
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 2 Garlic Clove**; 30 Unsalted Butter; 450 Potatoes; 1 Chives; 2 21 Day Aged British Sirloin Steaks; 150 Tenderstem® Broccoli; 1 Truffle Zest

and Tenderstem Broccoli

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We love a good Steak with Truffle, Mash & Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Garlic Clove**

Unsalted Butter

(Contains: Milk)

450

Potatoes

Chives

21 Day Aged British Sirloin Steaks

150

Tenderstem® Broccoli

Truffle Zest

Nutritional information

Energy (kcal)623 kcal

Energy (kJ)2605 kJ

Fat31 g

of which saturates16 g

Carbohydrate44 g

of which sugars2 g

Protein45 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Aluminum Foil

•Grill Pan

•Sieve

•Medium Saucepan

•Plate

Instructions

Preheat your oven to 200°C. Peel the garlic cloves and pop into foil with a drizzle of oil, then, scrunch to enclose it. Roast on a baking tray in your oven for until soft, 10 mins. Take the butter out of the fridge to allow it to soften. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. Peel the potatoes and chop into 2cm chunks. Once the water in your pan is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, finely slice the chives (or snip with scissors). Once softened, remove the garlic from the foil, discard the skin and mash with the back of a fork until smooth. Pop the garlic in a small bowl along with half the chives, season with salt and pepper. Use a fork to mix the garlic and chives into the butter. Set aside.

When the potatoes have 5 mins left to cook, 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: The steak is safe to eat when the outside is browned. Transfer to a plate and divide the herby butter between the steaks. Cover with foil and leave to rest for 6-8 mins while you cook the broccoli and finish the mash.

While the steaks rest, heat a drizzle of oil in a frying pan on high heat. Add the broccoli, season with salt and pepper and cook for 2 mins then add a splash of water and cover with a lid or some foil. Cook until tender, 3-4 mins more. Remove from the heat.

Meanwhile, when the potatoes are ready, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have it), season with salt and pepper and mash until smooth. Stir through the remaining chives, remaining roasted garlic and the truffle zest until well combined.