Thyme Sirloin Steak & Truffle Mushroom Tagliatelle
with Rocket, Baby Plum and Balsamic Glaze Salad
- Milk
- Cereals containing gluten
- Egg
- Wheat
- Sulphites
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- May contain traces of allergens
Our Thyme Sirloin Steak & Truffle Mushroom Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
1 unit(s)
Onion
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
1 sachet(s)
Dried Thyme
125 grams
Baby Plum Tomatoes
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
1 sachet(s)
Truffle Zest
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
300 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Remove the steaks from your fridge to allow them to come up to room temperature.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a wide-bottomed saucepan on medium-high heat.
Once hot, add the onion and mushrooms to the pan, season with salt and pepper, and stir-fry until softened, 6-7 mins.
Add the garlic and fry for 1 min more.
In the meantime, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper and sprinkle with the dried thyme.
Once hot, lay the steaks into 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 if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
In the meantime, halve the baby plum tomatoes and add to a medium bowl with the olive oil for the dressing (see pantry for both).
Season with salt and pepper, then set aside.
Once your veg has finished cooking, stir through the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) and bring up to a boil.
When boiling, add the tagliatelle to the sauce and bring back to the boil. Cook until tender, 3-4 mins.
Slice your steaks widthways into 1cm strips.
Add the hard Italian style cheese to the pasta and stir until melted. Remove from the heat, taste and season with salt and pepper if needed.
Add a splash of water if your sauce is looking a little thick.
Just before you're ready to serve, toss the rocket through the tomatoes.
Share your pasta between your serving bowls and sprinkle over the truffle zest.
Top with your steaks.
Serve your salad in a bowl on the side with a drizzle of balsamic glaze.
