Irish Sirloin Steak and Creamy Mash
with tender pan-fried vegCalories
:
608 kcalProtein
:
35.8g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Protein Rich
Allergens:
- Celery
There's something inherently decadent about a generous dollop of creamy mash. A 21 day aged Irish sirloin steak and pan-fried veg round out an indulgent and delicious meal.
Ingredients
Serving amount
250 grams
21 Day Aged Irish Sirloin Steak
600 grams
Potatoes
2 unit(s)
Garlic
1 sachet(s)
Demi-Glace
(Contains: Celery)
1 unit(s)
Carrot
150 grams
Sugar Snap Peas
Not included in your delivery
1 tbsp
Butter
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2545 kJ
Energy (kcal)608 kcal
Fat20.3 g
of which saturates12.1 g
Carbohydrate74.2 g
of which sugars12.7 g
Dietary Fiber12.6 g
Protein35.8 g
Salt1.7 g
Potassium1265.7 mg
Calcium15.6 mg
Iron0.6 mg
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
•Peeler
•Potato Masher
•Aluminum Foil
•Pan with Lid
•Colander
•Pot with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Pop garlic (unpeeled) into a small piece of foil with a drizzle of oil. Scrunch to enclose.
- Roast on a baking tray until softened, 20-25 mins.
- Once the garlic is cooled, cut the end with scissors, squeeze out of the skin and using a fork mash with 1 tbsp butter (per 2P).
2
- Peel and chop the potatoes into 2cm chunks. Pop into a pot.
- Cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
- Meanwhile, season the sirloin with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
- Once cooked, drain the potatoes (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water.
- Mash until smooth. Season with salt and pepper.
3
- When the potatoes have cooked for 5 mins, place a pan over high heat with a drizzle of oil.
- Fry the sirloin until browned, 1-2 mins each side for medium-rare.
- Cook for 1-2 mins more on each side if you want it more well-done.
- When 1 min of cooking time remains add the garlic butter. Once melted use a spoon to baste the steaks.
- When cooked, transfer to a board, cover and allow to rest. IMPORTANT: Meat is safe to eat when outside is browned.
4
- Return the pan to medium-high heat with another drizzle of oil (if required).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Once hot, add the sugar snaps and carrot to the pan and season with salt and pepper.
- Fry for 2-3 mins, add a splash of water, and cover with a lid or some foil.
- Cook until tender, 4-5 mins.
5
- Place a pot over medium-high heat.
- Add the demi-glace along with 25ml water (per 2P) and a knob of butter. Warm through, 3-4 mins.
- Add a splash of water to loosen the sauce if required.
6
- When everything is ready, divide the mash between plates.
- Top with the steaks and serve the veg on the side.
- Pour the sauce over the steak to finish.
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