Irish Sirloin Steak and Truffle Dauphinoise
with pan-fried broccoli
Cooked to perfection, melt-in-your-mouth steak is the standout star in this dish. Elevating this meal even further are tender fried broccoli and decadent truffle dauphinoise.
Tags:
Protein Rich
Allergens:
Milk
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Potatoes
1 sachet(s)
Beef Stock
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
2 pack(s)
Truffle Oil
250 grams
21 Day Aged Sirloin Steak
1 unit(s)
Broccoli
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2852 kJ
Energy (kcal)682 kcal
Fat39.7 g
of which saturates16.6 g
Carbohydrate50.7 g
of which sugars4.7 g
Dietary Fiber0 g
Protein36.7 g
Cholesterol0 mg
Salt2.24 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Peeler
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and slice the potatoes into ½ cm thick rounds.
- Peel and grate the garlic (or use a garlic press).
2
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic for 1 min. Add 125ml water (double for 4p), stock powder and creme fraiche.
- Carefully add the potatoes to the sauce. Season with ¼ tsp salt and ¼ tsp pepper (double both for 4p).
- Bring to the boil, cover and lower heat to medium.
- Simmer until potatoes are parboiled, stirring regularly, 15-20 mins, then add the truffle oil and stir to combine.
3
- Carefully transfer the parboiled potatoes and truffle sauce to an appropriately-sized oven dish.
- Pop into the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.
4
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Season the sirloin with salt and pepper.
- Once hot, fry the sirloin until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
- Cook for another 1-2 mins on each side if you want it more well-done.
- Once cooked, transfer from the pan, cover and allow to rest. Meat is safe to eat when the outside is browned.
5
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Wipe the pan before returning it to medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli for 2-3 mins with a pinch of salt and pepper.
- Add a splash of water then cover with a lid or some foil. Cook until tender, 4-5 mins.
6
- Thinly slice the sirloin and divide between plates.
- Serve the truffled potato dauphinoise and tender broccoli alongside.
