Irish Sirloin Steak in Creamy Truffle Sauce
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Irish Sirloin Steak in Creamy Truffle Sauce

Irish Sirloin Steak in Creamy Truffle Sauce

with broccoli and crushed baby potatoes

Sirloin is a favoured cut of beef for steak because of its tendency to be leaner, as well as more tender, flavourful and juicy. Here it's paired with smashed baby potatoes and a creamy truffle sauce, for an overall delightful dining experience.

Total Time35 minutes
Cooking Time40 minutes


Serving amount

400 grams

Baby Potatoes

125 grams

Creme Fraiche

(Contains Milk)

1 pack(s)

Truffle Oil

250 grams

21 Day Aged Sirloin Steak

1 unit(s)


1 sachet(s)

Beef Stock

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2683 kJ
Energy (kcal)641 kcal
Fat39 g
of which saturates22.3 g
Carbohydrate36.3 g
of which sugars6.7 g
Dietary Fiber0 g
Protein36.2 g
Cholesterol0 mg
Salt1 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.


Baking Sheet with Baking Paper
Aluminum Foil
Pan with Lid


Roast the Potatoes
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways and pop onto a lined baking tray. 
  • Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
  • Roast the potatoes on the top shelf of your oven until slightly tender, 15-20 mins.
Cook the Broccoli
  • While the potatoes roast, cut the broccoli into florets. Halve any large florets.
  • Place a pan over medium-high heat with a drizzle of oil
  • Once hot, add the broccoli to the pan. Season with salt and pepper.
  • Fry for 2-3 mins then add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
  • Once cooked, remove from the pan and cover to keep warm.
Crush the Potatoes
  • When the potatoes have cooked for 20 mins, remove them from the oven.
  • Use the bottom of a bowl or pan to lightly crush each potato half.
  • Drizzle the smashed potatoes with more oil and return to the top shelf of your oven to cook until crispy and golden, 10-15 mins.
Fry the Steak
  • Return the pan to high heat with a drizzle of oil.
  • Season the steak with salt and pepper
  • Once hot, fry the steak until browned. Cook for 1-2 mins on each side for medium-rare.
  • Cook for another 1-2 mins on each side if you'd like it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
  • Once cooked, remove from pan, cover with foil and allow to rest.
Make the Sauce
  • Return the pan to high heat, adding the creme fraiche and beef stock powder
  • Cook until thickened, stirring occasionally, 2-3 mins. 
  • Remove from the heat and stir through the truffle oil.
  • Thinly slice the steak.

TIP: Add a splash of water to loosen the sauce if required.

Finish and Serve
  • Plate the sliced sirloin and drizzle over the creamy truffle sauce. 
  • Serve with crushed potatoes and tender broccoli alongside.
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