Irish Sirloin Steak in Mustard Sauce
with carrots, broccolini and garlic potato wedges
The sauce that coats the Irish sirloin steak in this recipe is undeniably buttery and rich, but well-balanced by the slight heat that comes from the mustard. Green beans, tender carrots and garlicky wedges provide both a hearty portion and an array of flavours to make this meal one not to skip.
Tags:
Protein Rich
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Irish Sirloin Steak
600 grams
Potatoes
2 unit(s)
Garlic
½ sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Carrot
1 sachet(s)
Beef Stock
110 grams
Creme Fraiche
(Contains: Milk)
75 grams
Broccolini
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Water
Nutrition Values
Energy (kJ)2772 kJ
Energy (kcal)663 kcal
Fat28.4 g
of which saturates15.3 g
Carbohydrate64.7 g
of which sugars8.2 g
Dietary Fiber1.1 g
Protein36.2 g
Cholesterol0 mg
Salt1.88 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
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wedges (peeling optional).
- Peel and grate the garlic (or use a garlic press).
- Pop the wedges onto a large (lined) baking tray. Drizzle with oil, toss with the garlic, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast on the middle shelf of the oven until tender, 20-25 mins. Turn the tray halfway through.
3
After 10 mins of carrot cooking time, toss the broccolini with oil and season with salt and pepper. Place next to the carrots and roast in the oven until the edges are crispy and slightly charred, 10-15 mins.
4
- Meanwhile, place a pan on 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.
- 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 outside is browned.
- Once cooked, remove from the pan, cover and allow to rest.
5
- Return the pan to medium heat with a drizzle of oil.
- Fry the remaining garlic for 1 min then add the creme fraiche, half the mustard (per 2P) and stock.
- Cook, stirring until slightly thickened for 2-3 mins.Season to taste with salt and pepper.
- Tip: Add a splash of water if the sauce is too thick.
6
- Thinly slice the sirloin and divide between plates.
- Next, plate up the garlic wedges, carrots and broccolini.
- Drizzle the mustard sauce over the steak.
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