Irish Sirloin Steak in Truffle Mushroom Sauce
with creamy mash and pan-fried veg
The mash that accompanies the juicy sirloin and garlicky veg in this dish is rich and perfectly creamy. Truffle oil imbues the dish with plenty of flavour.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Milk
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
600 grams
Potatoes
1 unit(s)
Garlic
1 pack(s)
Truffle Oil
1 sachet(s)
Dried Thyme
150 grams
Mushrooms
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Carrot
150 grams
Baby Carrots
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
to taste
Water
to taste
Flour
Nutrition Values
Energy (kJ)2488 kJ
Energy (kcal)595 kcal
Fat21 g
of which saturates9.5 g
Carbohydrate68.4 g
of which sugars12.4 g
Dietary Fiber0 g
Protein37.8 g
Cholesterol0 mg
Salt0.81 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
•Grater
•Peeler
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Peel and chop the potatoes into 2cm chunks.
- Add the potatoes to the boiling water and cook 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. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the carrot and baby carrots and fry for 5-6 mins.
- Stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the veg is tender, 4-5 mins. Remove from the pan and cover to keep warm.
4
- Return the pan to high heat with another drizzle of oil.
- Season the sirloin with salt and pepper.
- Once the pan is hot, fry the sirloin 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.
- Transfer to a board, cover and allow to rest, 1-2 mins.
5
- Return the pan to medium-high heat with 1 tbsp butter (double for 4p).
- Once melted, fry the thyme and mushrooms for 3-4 mins.
- Add 1 tsp flour (double for 4p) and fry for 30 seconds. Pour in 75ml water (double for 4p) and bring to the boil. Cook until thickened, 1-2 mins.
- Once cooked, remove from the heat and stir in the truffle oil.
- Season to taste with salt and pepper.
6
- Thinly slice the steak and divide between plates.
- Serve the mash and garlicky veg alongside.
- Sprinkle the cheese over the pan-fried veg.
- Drizzle the mushroom sauce over the steak.
