Sirloin Steak
with Buttery Tarragon Sauce, Roasted Radishes and Butternut
Have you ever tried cooking a radish? It mellows their peppery bite and makes a delicious change from having them raw in a salad. They make a tasty and colourful side for sirloin steak. We've finished everything off with a buttery herb sauce for a touch of richness and decadence. Enjoy!
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
1
Butternut Squash
1.5
Coriander
1
Radish
1
Tarragon
1
Chervil
½
Echalion Shallot
2
21 Day Aged British Sirloin Steaks
1
Cider Vinegar
(Contains Sulphites)
½
Chicken Stock Pot
60
Unsalted Butter
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the top and bottom from the butternut squash. Halve it lengthways and scoop out the seeds (no need to peel!). Chop into 1cm cubes. Place on a lined baking tray and drizzle over some oil. Sprinkle on the ground coriander and season with a pinch of salt and black pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until golden, 25-30 mins.
Trim the radishes of any green shoots, then halve. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Roughly chop the chervil (stalks and all). Halve, peel and finely chop the shallot. Spread the radishes out on another baking tray, drizzle on some oil and season with salt and black pepper. When the squash has 10-12 mins left, pop the radishes on the middle shelf of the oven to roast.
Put a frying pan on high heat. Place the steak in a mixing bowl, add a little oil and season well with salt and black pepper. When the pan is smoking hot, carefully lay in the steak. For medium-rare (our favourite), fry for 4 mins each side. Give it a minute extra on each side for medium and 2 mins for well-done. When cooked, rest the steak on a plate, covered loosely with foil. Keep the pan!
Return the pan to low heat (make sure it's not super hot, otherwise your shallot will burn) and add a drizzle of oil. Add the shallot and cook, stirring, until softened, 5 mins. Add the cider vinegar and allow it to bubble away before stirring in the chicken stock pot and the water (amount specified in the ingredient list). Bring the sauce to the boil, then lower the heat and simmer until reduced by half, 5 mins.
When the radishes are cooked (they should be just tender), remove from your oven and pop a quarter of the butter on top. Toss the radishes and butter together so that the butter melts and gives the radishes a nice glaze. To finish the sauce, remove the pan from the heat and add the remaining butter. Swirl the pan to melt the butter, then give it a quick stir to ensure it's all mixed together. Finally, stir through the tarragon.
Cut the steak into five slices. Arrange the roasted radishes and butternut squash on your plates, then place the slices of steak on top. Pour any juices from the steak into the sauce and gently mix. Spoon the buttery tarragon sauce over the steak and finish with the chopped chervil. Enjoy!
