Irish Sirloin Steak in Creamy Truffle Sauce

• Place a pan over high heat with a drizzle of oil.
• Once hot, fry the carrots until starting to char, 2-3 mins.
• Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins.
• Once cooked, remove from the heat and cover to keep warm.

• When the potatoes have been cooking for 15 mins, remove the tray from the oven.
• Use the bottom of a bowl or pan to gently crush each potato half.
• Drizzle the smashed potatoes with a little more oil. 
• Return to the top shelf of the oven to cook until crispy and golden, 10-15 mins more.

• Return the pan to high heat with a drizzle of oil.
• Season the steaks with salt and pepper. 
• Once hot, fry the steaks 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 them more well-done.
• Once cooked, remove from pan, cover and allow to rest. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.

• 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.

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