Succulent Sirloin Steak and Creamy Peppercorn Sauce
with Roasties and Creamed Spinach
Taste the sensational mix of succulent steak and fluffy potatoes with creamed spinach and rich peppercorn sauce. With such a great combination, steak night just got even more delicious.
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
Red Onion
450
Potatoes
1
Echalion Shallot
1
Flat Leaf Parsley
1
Garlic Clove
1
Black Peppercorns
15
Cider Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
100
Baby Spinach
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and remove the steaks from your fridge to allow them to come up to room temperature. Halve, peel and thinly slice the red onion. Chop the potatoes into 2cm chunks (no need to peel), then pop onto a large baking tray. Drizzle with oil, season with salt and spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Heat a drizzle of oil in a large saucepan on medium heat. Add the onion, season with salt and pepper and fry until soft and sweet, 10-12 mins. When soft, transfer to a bowl and cover to keep warm. Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Crush the peppercorns.
Return your (now empty) saucepan to medium heat and add a drizzle of oil. Add the shallot and stir until softened, 3-4 mins. Add the crushed peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away. Stir in the chicken stock paste and water for the sauce (see ingredients for amount) and allow it to reduce until thickened, 2-3 mins. Stir in half the creme fraiche, then take off the heat and set aside.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When hot, lay the steaks into the pan and fry until browned, 1 min 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 cooked. Once cooked, transfer to a plate, cover with foil and allow to rest for a few mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
Pop your pan back on medium heat and add the spinach and garlic. Season with salt and pepper, stir together and cook until wilted, 1-2 mins. Stir in the remaining creme fraiche and cook until piping hot. Taste and season again if needed, then remove the pan from the heat.
When everything is ready, add any steak resting juices to the sauce and bring back to the boil. Stir through the parsley. Season to taste if needed. Stir the onion through the roast potatoes and share between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over the steak and serve the creamed spinach alongside. Enjoy!
