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.
The quantities provided above are averages only.
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
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Water
TIP: Use two baking trays if necessary.
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.