Name: Irish Sirloin Steak and Creamy 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; 150 grams Broccolini; 2 unit(s) Garlic; 1 sachet(s) Demi-Glace; 1 tbsp Butter; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Butter; to taste Milk (Optional)

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Recipes

European Recipes

Irish Sirloin Steak and Creamy Mash

with tender pan-fried broccolini

4.0

(84)

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There's something inherently decadent about a generous dollop of creamy mash. A 21 day aged Irish sirloin steak and broccolini round out an indulgent and delicious meal.

Tags:

Calorie Smart

Allergens:

Celery

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

150 grams

Broccolini

2 unit(s)

Garlic

1 sachet(s)

Demi-Glace

(Contains: Celery)

Not included in your delivery

1 tbsp

Butter

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)2310 kJ

Energy (kcal)552 kcal

Fat20.2 g

of which saturates10.6 g

Carbohydrate61.6 g

of which sugars5.6 g

Dietary Fiber2 g

Protein35 g

Salt1.5 g

Potassium237 mg

Calcium4.8 mg

Iron0.6 mg

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.
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 (per 2P).

Peel and chop the potatoes into 2cm chunks. Pop into a pot.
Cover with water and season with salt. Bring to the boil 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 (reserving a little cooking water) and return to the pot, off the heat.
Add a knob of butter and a splash of milk or cooking water.
Mash until smooth. Season with salt and pepper.

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.

Place a pot over medium-high heat.
Add the demi-glace along with 25ml water (per 2P) and a knob of butter. Warm through, 3-4 mins.
Add a splash of water to loosen the sauce if required.