Irish Sirloin Steak in Miso Cream Sauce

• Pop the baby potatoes onto a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until tender, 25-35 mins.
• Turn the tray halfway through cooking.

TIP: Use two baking trays if necessary.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the broccolini and green beans until starting to char, 2-3 mins.
• Lower heat to medium and cook for 1 min then add a splash of water and immediately cover with a lid or some foil.
• Cook until the veg is tender, 4-5 mins. 
• Once cooked, remove from the pan and cover to keep warm.

• When 10 mins of cooking time remain for the potatoes, return the pan to high heat with a drizzle of oil. 
• Once hot, fry the sirloin until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you want 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 the pan, cover and allow to rest.

• Return the pan to medium heat and add the apple cider vinegar.
• Once evaporated, quickly stir in the creme fraiche and miso paste.
• Heat until thickened slightly, 2-3 min. 
• Taste and season with salt and pepper, if desired.

TIP: Miso is quite salty so be sure to taste before seasoning your sauce!