Irish Sirloin Steak Truffled Mash

Name: Irish Sirloin Steak Truffled Mash with tender pan-fried broccolini
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 250 grams 21 Day Aged Irish Sirloin Steak; 600 grams Potatoes; 1 pack(s) Truffle Oil; 150 grams Broccolini; 2 unit(s) Garlic; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Butter; to taste Milk (Optional)

with tender pan-fried broccolini

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There's something inherently decadent about a generous dollop of creamy mash. This is even more true when it's infused with rich truffle oil. A 21 day aged Irish sirloin steak and broccolini round out an indulgent and delicious meal.

Tags:

Calorie Smart

The quantities provided above are averages only.

Total35 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Irish Sirloin Steak

600 grams

Potatoes

1 pack(s)

Truffle Oil

150 grams

Broccolini

2 unit(s)

Garlic

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)2155 kJ

Energy (kcal)515 kcal

Fat17.1 g

of which saturates7.2 g

Carbohydrate59 g

of which sugars4.2 g

Protein34.6 g

Salt0.6 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

•Peeler

•Potato Masher

•Aluminum Foil

•Pan with Lid

•Colander

•Pot with Lid

Cooking Steps

Preheat the oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes.
Pop garlic (unpeeled) into a small piece of foil with a drizzle of oil. Scrunch to enclose.
Roast on a baking tray until softened, 20-25 mins.
Once the garlic is cooled, cut the end with scissors, squeeze out of the skin and using a fork mash with 1 tbsp butter (double for 4p).

TIP: If you’re in a hurry you can boil the water in your kettle.

Peel and chop the potatoes into 2cm chunks (peeling optional).
Add the potato chunks to the boiling water and cook until fork tender, 12-18 mins.
Meanwhile, season the sirloin with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
Once cooked, drain the potatoes in a colander and return to the pot, off the heat.

When the potatoes have cooked for 5 mins, place a pan over high heat with a drizzle of oil.
Fry the sirloin until browned, 1-2 mins each side for medium-rare.
Cook for 1-2 mins more on each side if you want it more well-done.
When 1 min of cooking time remains add the garlic butter. Once melted use a spoon to baste the steaks.
When cooked, transfer to a board, cover and allow to rest. IMPORTANT: Meat is safe to eat when outside is browned.

Return the pan to medium-high heat with another drizzle of oil (if required).
Once hot, add the broccolini to the pan and season with salt and pepper.
Fry for 2-3 mins, add a splash of water, and cover with a lid or some foil.
Cook until tender, 4-5 mins.

Add a knob of butter and a splash of milk or water to the potatoes.
Mash until smooth then season with salt and pepper.
Stir through the truffle oil until well incorporated.