Irish Sirloin Steak in Mustard Sauce
with carrots, green beans 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.
Allergens:
Barley
•Mustard
•Wheat
•Sulphites
•Egg
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
3 unit(s)
Potatoes
75 grams
Green Beans
3 unit(s)
Garlic
2 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 unit(s)
Carrot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Water
Nutrition Values
Energy (kJ)3270 kJ
Energy (kcal)782 kcal
Fat37.3 g
of which saturates9.1 g
Carbohydrate81.9 g
of which sugars12.3 g
Dietary Fiber0 g
Protein34 g
Cholesterol0 mg
Salt3.08 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
Instructions
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 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 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 then roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.
3
- Trim the green beans.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans and fry until starting to char, 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the green beans are tender, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.
4
- Wipe the pan and return to 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-high heat with 2 tbsp butter (double for 4p).
- Add 50ml water (double for 4p) and mustard to the pan.
- Stir to form a sauce and season with salt and pepper. Simmer until reduced to desired thickness.
- In a small bowl, mix the aioli and apple cider vinegar. Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if it becomes too thick.
6
- Thinly slice the sirloin and divide between plates.
- Next, plate up the garlic wedges, carrots and green beans.
- Drizzle the mustard sauce over the steak.
- Serve aioli alongside.
