Irish Sirloin Steak with Roasted Carrot & Potatoes
with bacon and red wine jus
21 Day Aged Sirloin Steak
Red Wine Jus
Not included in your delivery
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional). Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. 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.
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press).
Pop the carrots onto a large (lined) baking tray. Toss with garlic, a drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast in the middle shelf until tender, 20-25 mins. Turn halfway through.
Return the pan to a high heat with a drizzle of oil. Season the sirloin with salt and pepper.
Once the pan is 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 the outside is browned.
Once cooked, transfer to a board, cover and allow to rest.
In the last 15 mins of remaining potato cooking time, place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Pour in the red wine jus into the pan with the bacon. Allow to warm through and season to taste with salt and pepper. Thinly slice the steak.
Divide the steak between plates. Serve the roasted carrot and potatoes alongside. Drizzle over the warm bacon and red wine jus onto the steak slices.