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Irish Sirloin Steak and Truffle Dauphinoise
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Irish Sirloin Steak and Truffle Dauphinoise

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.

Total Time35 minutes
Cooking Time40 minutes


Serving amount

2 unit(s)


1 sachet(s)

Beef Stock

1 unit(s)


125 grams

Creme Fraiche

(Contains Milk)

2 pack(s)

Truffle Oil

250 grams

21 Day Aged Sirloin Steak

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)635 kcal
Energy (kJ)2655 kJ
Fat34.3 g
of which saturates16.7 g
Carbohydrate46.7 g
of which sugars7 g
Dietary Fiber0 g
Protein36.7 g
Cholesterol0 mg
Salt2.21 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.


Oven dish
Pan with Lid
Pot with Lid


Get Prepped
  • 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).
Start the 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.
Bake Until Bubbling
  • 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.

Sear the Sirloin
  • 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.
Pan-fry the Broccoli
  • 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.
Dish Up
  • Thinly slice the sirloin and divide between plates.
  • Serve the truffled potato dauphinoise and tender broccoli alongside.