Irish Sirloin Steak and Truffle Dauphinoise

• 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 ¼ tsp pepper (double both for 4p).
• Bring to the boil, cover and lower heat to medium.
• Simmer until potatoes are parboiled, stirring regularly, 15-20 mins, then add the truffle oil and stir to combine.

• 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.

• 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 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 from the pan, cover and allow to rest. Meat is safe to eat when the outside is browned.

• 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.