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 carrots 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.

Tags:
Under 650 calories
Allergens:
Milk
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

110 grams

Creme Fraiche

(Contains Milk)

1 pack(s)

Truffle Oil

250 grams

21 Day Aged Sirloin Steak

1 sachet(s)

Beef Stock

150 grams

Baby Carrots

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2400 kJ
Energy (kcal)574 kcal
Fat27.5 g
of which saturates14.7 g
Carbohydrate51.1 g
of which sugars6.9 g
Dietary Fiber0 g
Protein32.6 g
Cholesterol0 mg
Salt1.26 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.

Utensils

Baking Sheet with Baking Paper
Aluminum Foil
Pan with Lid

Instructions

Roast the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways (quarter larger pieces) 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.
  • When the oven is hot, roast the potatoes on the top shelf until slightly tender, 15-20 mins.

TIP: Use two baking trays if necessary.

Fry the Carrots
2
  • 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.
Crush the Potatoes
3
  • 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.
Cook the Steak
4
  • 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.
Make the Sauce
5
  • 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.

Finish and Serve
6
  • Thinly slice the sirloin and plate up with the creamy truffle sauce drizzled over. 
  • Serve crushed potatoes and carrots alongside.