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.
Allergens:
Milk
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Potatoes
1 sachet(s)
Beef Stock
1 unit(s)
Garlic
125 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 (kcal)671 kcal
Energy (kJ)2808 kJ
Fat39 g
of which saturates22.1 g
Carbohydrate42.1 g
of which sugars6.1 g
Dietary Fiber0 g
Protein36.3 g
Cholesterol0 mg
Salt1.04 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
•Pot
•Lid
Instructions
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), beef stock powder and creme fraiche.
- Carefully add the potatoes to the sauce. Season with ¼ tsp salt and pepper (double both for 4p).
- Bring to the boil, cover and reduce heat to medium. Stir regularly to prevent sticking.
- Simmer for 15-20 mins, until potatoes are parboiled then add the truffle oil and stir to incorporate.
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 your 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 to a board, cover and allow to rest. Meat is safe to eat when the outside is browned.
5
- Meanwhile, cut the broccoli into florets (like small trees). Halve any large florets.
- 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 broccoli alongside.
