Irish Sirloin Steak in Creamy Truffle Sauce
with carrots and crushed baby potatoes
Sirloin is a favoured cut of beef for steak because of its tendency to be leaner, as well as more tender, flavourful and juicy. Here it's paired with smashed baby potatoes and a creamy truffle sauce, for an overall delightful dining experience.
Tags:
Calorie Smart
Allergens:
Milk
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
110 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Truffle Oil
250 grams
21 Day Aged Sirloin Steak
1 sachet(s)
Beef Stock
150 grams
Baby Carrots
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2400 kJ
Energy (kcal)574 kcal
Fat27.5 g
of which saturates14.7 g
Carbohydrate51.1 g
of which sugars6.9 g
Dietary Fiber0 g
Protein32.6 g
Cholesterol0 mg
Salt1.26 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
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways (quarter larger pieces) and pop onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down.
- When the oven is hot, roast the potatoes on the top shelf until slightly tender, 15-20 mins.
TIP: Use two baking trays if necessary.
2
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the carrots until starting to char, 2-3 mins.
- Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins.
- Once cooked, remove from the heat and cover to keep warm.
3
- When the potatoes have been cooking for 15 mins, remove the tray from the oven.
- Use the bottom of a bowl or pan to gently crush each potato half.
- Drizzle the smashed potatoes with a little more oil.
- Return to the top shelf of the oven to cook until crispy and golden, 10-15 mins more.
4
- Return the pan to high heat with a drizzle of oil.
- Season the steaks with salt and pepper.
- Once hot, fry the steaks until browned. Cook for 1-2 mins on each side for medium-rare.
- Cook for another 1-2 mins on each side if you'd like them more well-done.
- Once cooked, remove from pan, cover and allow to rest. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
5
- Return the pan to high heat, adding the creme fraiche and beef stock powder.
- Cook until thickened, stirring occasionally, 2-3 mins.
- Remove from the heat and stir through the truffle oil.
TIP: Add a splash of water to loosen the sauce if required.
6
- Thinly slice the sirloin and plate up with the creamy truffle sauce drizzled over.
- Serve crushed potatoes and carrots alongside.
