21 Day Aged Sirloin Steak and Cheese Board Dauphinoise
with Cranberry Brussels Sprouts and Red Wine Jus
Serve up a festive feast this winter! Our 21 Day Aged Sirloin Steak and Cheese Board Dauphinoise combines premium beef with delicious sides to bring the steakhouse to your table.
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.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
450 grams
Potatoes
200 grams
Brussels Sprouts
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Red Leicester
(Contains Milk)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
25 grams
Red Pepper Chilli Jelly
30 grams
Dried Cranberries
Not included in your delivery
50 milliliter(s)
Water for the Dauphinoise
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Remove the steaks from your fridge to allow them to come up to room temperature.
Peel and slice the potatoes into 1cm thick rounds. Trim the Brussels sprouts and halve through the root.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar and Red Leicester.
Pop the Brussels sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until browned and tender, 18-20 mins. Turn halfway through.
Return the (now empty) potato pan to medium heat with a drizzle of oil.
Once hot, add the garlic and cook until fragrant, 30 secs.
Stir in the creme fraiche, chicken stock paste, Cheddar, Red Leicester and the water for the dauphinoise (see pantry for amount). Bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle over the hard Italian style cheese.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
While the dauphinoise bakes, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Remove from the heat.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
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.
When the sprouts are roasted, add the red pepper chilli jelly and cranberries to the tray and toss to coat.
When everything's ready, slice the steaks widthways into 1cm thick slices and transfer to your plates.
Serve the cheeseboard dauphinoise and cranberry Brussels sprouts alongside.
Spoon the red wine jus over the steaks to finish.
Enjoy!
