Pepper Crusted Irish Sirloin Steak
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Pepper Crusted Irish Sirloin Steak

with carrot and dauphinoise

Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Sirloin Steak

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Beef Stock

(May be present Cereals containing gluten)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Cracked Black Pepper

2 unit(s)

Parsnip

2 unit(s)

Carrot

100 grams

Green Beans

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kJ)2659 kJ
Energy (kcal)636 kcal
Fat31.8 g
of which saturates17.1 g
Carbohydrate54.2 g
of which sugars19.3 g
Dietary Fiber9.8 g
Protein36 g
Cholesterol0 mg
Salt1.59 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

•Oven dish
•Grater
•Colander

Cooking Steps

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Boil a large pot of salted water for the veg.
Peel and trim the carrot and parsnip, then slice into 1cm thick rounds.
When boiling, add the carrot and parsnip to the water and simmer until fork tender, 10-15 mins.
Once cooked, reserve 100ml (per 2P) of cooking water, then drain in a colander and set aside.

2

Peel and grate the garlic (or use a garlic press).
Place a pan over medium heat with a drizzle of oil.
Fry the garlic until fragrant, 30 secs.
Mix in creme fraiche, stock and reserved cooking water. Bring to the boil, then remove the pan from the heat. Stir in the cheese and season to taste with salt and pepper.

3

Pop the cooked parsnips and carrots into a small oven dish. 
Pour over the creamy sauce. 
Bake in your oven until bubbly, 15-20 mins.
Allow to rest for 10-20 mins before serving.

4

Place a pan over medium-high heat with a drizzle of oil. Trim the green beans.
Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from pan, cover and set aside.

5

Sprinkle the steaks with salt and the cracked black pepper, ensuring they're well coated. Season with salt.

Return the pan to a high heat with a drizzle of oil.
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.

6

Slice the pepper crusted cirloin and divide between plates. Serve the pan-fried beans and carrot and parsnip dauphinoise alongside.