Irish Sirloin Steak in Mustard Sauce
with carrots, sugar snaps 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 veg, tender carrots and garlicky wedges provide both a hearty portion and an array of flavours to make this meal one not to skip.
Ingredients
250 grams
21 Day Aged Sirloin Steak
600 grams
Potatoes
3 unit(s)
Garlic
½ sachet(s)
Mustard
(Contains Mustard)
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 unit(s)
Carrot
2 sachet(s)
Honey
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
75 grams
Sugar Snap Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Instructions
- 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 the tray halfway through.
TIP: Use two baking trays if necessary.
- 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.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the sugar snaps and fry until tender, 2-3 mins.
- Once cooked, remove from the pan and cover to keep warm.
- 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.
- Return the pan to medium-high heat.
- Add 50ml water, half the mustard (double both for 4p) and the stock.
- Stir to form a sauce and season with salt and pepper. Simmer until reduced to desired thickness.
- Remove from the heat and stir through the honey along with a knob of butter.
- In a small bowl, mix the aioli and vinegar. Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if it becomes too thick.
- Thinly slice the sirloin and divide between plates.
- Next, plate up the garlic wedges, carrots and sugar snaps.
- Drizzle the mustard sauce over the steak.
- Serve aioli alongside for dipping.
