Sirloin Steak and Creamy Mustard Sauce
with Mini Roast Potatoes and Garlicky Green Beans
This Sirloin Steak and Creamy Mustard Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
17
Wholegrain Mustard
(Contains Mustard)
150
Green Beans
10
Chicken Stock Paste
2
Garlic Clove
2
21 Day Aged British Sirloin Steaks
75
Creme Fraiche
(Contains Milk)
450
Potatoes
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, season the steaks with salt and pepper.
Trim the green beans. Peel and grate the garlic (or use a garlic press).
When the potatoes have 15 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat.
When 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 for 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 the outside is browned.
Pop the (now empty) steak pan back on medium-high heat. Add the water for the sauce (see ingredients for amount) and chicken stock paste and bring to the boil.
Simmer for 1-2 mins, then stir in the creme fraiche. Bring to the boil and simmer until thickened, 3-4 mins.
Stir in the wholegrain mustard and remove from the heat. Taste and season with salt and pepper if needed.
Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and cover with a lid or some foil.
Allow to cook until the beans are tender, 4-5 mins.
When everything is cooked, thinly slice the steaks widthways and transfer to your plates. Serve the potatoes and green beans alongside.
Spoon the creamy mustard sauce over the steaks to finish. Enjoy!
