Sirloin Steak and Peppercorn Sauce
with Lyonnaise Potatoes
Our Sirloin Steak and Peppercorn Sauce combines premium beef with delicious sides to bring the steakhouse to your table.
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 unit(s)
21 Day Aged British Sirloin Steaks
450 grams
Potatoes
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
2 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
100 milliliter(s)
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, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and season with salt. Stir and cook until soft and caramelised, 15-20 mins. Stir occasionally and adjust the heat if necessary.
When soft, transfer to a bowl and cover to keep warm - you'll add it to the potatoes later.
Meanwhile, season the steaks with salt and pepper.
Peel and grate the garlic (or use a garlic press).
Roughly chop the parsley (stalks and all).
Return your (now empty) pan to medium heat with a drizzle of oil.
Once hot, add the garlic and fry for 1 min. Add the cracked black pepper and stir in the cider vinegar.
Allow the vinegar to bubble away, then stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce for 3 mins.
Stir in the creme fraiche, then remove from the heat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, lay the steaks in the pan and brown for 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. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when the outside is browned.
Once cooked, transfer to a plate, cover with foil and leave to rest for a few mins.
When ready, remove the potatoes from the oven and stir through the caramelised red onion. Keep warm in the oven while the steaks rest.
Reheat the peppercorn sauce on medium heat until piping hot. Stir through the parsley, then taste and season if needed.
Thinly slice each steak widthways, then serve with the Lyonnaise potatoes alongside. Spoon over the peppercorn sauce to finish.
Enjoy!
