Irish Sirloin Steak in a Red Wine Jus
with charred broccoli and hazelnut crumb
A jus is a name for a gravy made with meat juices—and in this case red wine. It's a sauce that makes an excellent pairing for richer meats such as the sirloin steak in this dish.
Allergens:
Hazelnuts
•Sulphites
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
½ unit(s)
Lemon
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
2 sachet(s)
Red Wine Jus
(Contains Sulphites)
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
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2785 kJ
Energy (kcal)666 kcal
Fat26.5 g
of which saturates8.2 g
Carbohydrate70.8 g
of which sugars10 g
Dietary Fiber0.2 g
Protein38.2 g
Cholesterol0 mg
Salt3.05 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
•Zester
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Cook the potatoes in the boiling water until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water and mash until smooth. Season to taste with salt and pepper. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, place a large pan over medium heat (no oil).
- Zest half the lemon (double for 4p). Cut the lemon into four wedges.
- Season the steak with salt and pepper.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Roughly chop the hazelnuts. Once the pan is hot, add hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. Remove from the pan and toss with the lemon zest.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Once the pan is hot, add the broccoli and fry until starting to char, 2-3 mins.
- Add the juice of one lemon wedge (double for 4p) and a splash of water then immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins. Season with salt and pepper.
- Remove from the pan and cover to keep warm. Reserve pan for later use.
4
- Return the pan to high heat with a drizzle of oil.
- Once hot, fry the steak until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, remove from pan, cover and allow to rest.
5
- Return the pan to high heat, add the red wine jus and 2 tbsp butter (double for 4p) and bring to the boil.
- Loosen with a splash of water if necessary.
- Season to taste with salt and pepper.
- Thinly slice the steak.
6
- Divide the sliced steak between plates.
- Dish up a spoonful of creamy mashed potato.
- Serve the broccoli alongside with the lemony toasted hazelnuts sprinkled over.
- Finish the sirloin steak with a drizzle of red wine jus.
