Sirloin Steak and Garlic & Chervil Sauce
with Roasted Potatoes & Tenderstem Broccoli
Did anyone ever tell you that fat and water separate? Today we’re performing a little alchemy by defying the laws of chemistry. To make a delicious sauce to accompany your sirloin steak, we’re going to suspend the two liquids within each other by vigorously whisking them together. This is emulsification! Stock + Butter + a little love and whisking = saucy buttery heaven.
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.
Ingredients
2
21 Day Aged British Sirloin Steaks
1
Potato
1
Tenderstem Broccoli
1
Echalion Shallot
1
Garlic Clove
1
Chervil
¼
Chicken Stock Pot
30
Unsalted Butter
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Remove the steak from your fridge to bring it up to room temperature. Add a glug of oil to a baking tray and pop into your oven for the potatoes later on (hot oil = crisp potatoes). Chop the potatoes into 2cm chunks (no need to peel). Add to the boiling water, bring back to the boil and simmer for 10 mins.
Meanwhile, halve, peel and finely slice the shallot. Peel and grate the garlic (or use a garlic press). Finely chop the chervil (stalks and all).
When the 10 mins is up, pour some of the potato water (see ingredients for amount ) into a measuring jug, then drain the potatoes in a colander. Remove the baking tray from your oven, tip the potatoes into your tray (careful, the oil is hot). Season with a pinch of salt and pepper. Roast on the top shelf of your oven until crisp, 15-20 mins. Refill your now empty saucepan with water, put on high heat.
Put a frying pan on high heat (no oil). Drizzle the steak with oil, season with salt and pepper and rub into the meat. Lay the steak in the pan and cook, 4 mins on each side for medium rare. For medium, cook for a further 2 mins on each side. Once cooked, rest on your chopping board covered loosely with foil (for maximum juiciness).
Add the tenderstem® to your pan of boiling water with a pinch of salt. Simmer until tender then drain, 5-6 mins. Meanwhile, pop your frying pan back on medium heat (don't wash) with a drizzle of oil. Add the shallot, cook, stirring, until soft, 3-4 mins. Add the garlic, cook for 1 minute, then pour in the reserved potato water. Stir in the stock pot.
Bring the sauce to the boil, then reduce the heat and simmer. TIP: If you have a whisk, now is the time to get it out! Add the butter and whisk/stir vigorously until combined and emulsified. The sauce will thicken slightly. Stir in the chervil then take the pan off the heat. Serve the steak with the potatoes and tenderstem® alongside and the sauce drizzled over the top. Enjoy!
