Sirloin Steak and Red Wine Jus
with Roast Potatoes and Chilli Tenderstem® Broccoli
This Sirloin Steak and Red Wine Jus 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
2
21 Day Aged British Sirloin Steaks
450
Potatoes
2
Garlic Clove
1
Red Chilli
150
Tenderstem Broccoli
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
150
Water for the Sauce
1
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the steaks from your fridge to allow them to come up to room temperature. Fill and boil your kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Peel and chop the potatoes into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop. Halve any thick broccoli stems lengthways then pop them onto a baking tray. Drizzle with oil, scatter over the garlic and chilli (careful, it's hot - use less if you don't like too much heat), then season with salt and pepper. Toss to coat, then spread out in a single layer and set aside.
Once the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
When the potatoes have about 15 mins cooking time left, pop the broccoli onto the middle shelf to roast for the remaining cooking time until tender and crispy, 10-15 mins. Once the broccoli is in the oven, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
When the oil is 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. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
While the steaks rest, pop the (now empty) frying pan back on medium heat. Pour in the water for the sauce (see ingredients for amount) and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Once glossy and thickened, remove from the heat. Thinly slice the steaks widthways, then serve with the roast potatoes and broccoli alongside. Spoon over the red wine jus to finish. Enjoy!
