Irish Sirloin Steak with Bacon in Red Wine Jus
with roast carrots and chips
21-day aged 100% Irish sirloin is cooked to perfection and drizzled with a rich and decadent bacon fat-infused red wine jus in this Premium quality recipe you won't want to miss.
Tags:
Protein Rich
Allergens:
Sulphites
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
2 unit(s)
Carrot
100 grams
Irish Bacon Lardons
600 grams
Potatoes
2 unit(s)
Garlic
2 sachet(s)
Red Wine Jus
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2904 kJ
Energy (kcal)694 kcal
Fat26.7 g
of which saturates10.9 g
Carbohydrate76.6 g
of which sugars15.1 g
Dietary Fiber0.2 g
Protein42.6 g
Cholesterol0 mg
Salt3.06 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
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Pop the carrot onto a large (lined) baking tray.
- Toss with garlic, a drizzle of oil, salt and pepper. Spread out in a single layer.
- Roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
3
- When the potatoes have 15 mins left to cook, place a pan over high heat with a drizzle of oil.
- Season the sirloin with salt and pepper.
- 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. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the bacon lardons until golden, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
5
- Pour the red wine jus into the pan with the bacon.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt and pepper.
- Thinly slice the steak.
6
- Divide the sliced sirloin between plates.
- Serve the roasted carrot and potatoes alongside.
- Drizzle the sirloin with rich bacon red wine jus.
