with creamy mash and pan-fried veg
The mash that accompanies the juicy beef and garlicky veg in this dish is rich and perfectly creamy. Truffle oil imbues the dish with plenty of flavour.
Allergens
Utensils
Tags
Potatoes
600 grams
Garlic
1 unit(s)
Truffle Oil
1 pack(s)
Dried Thyme
1 sachet(s)
Mushrooms
150 grams
Grated Italian Style Hard Cheese
1 unit(s)
Carrot
2 unit(s)
21 Day Aged Irish Sirloin Steak
250 grams
Flour
0.5 tbsp
Butter
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
Water
to taste
- Boil a large pot of salted water for the potatoes.
- Peel and chop the potatoes into 2cm chunks.
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- 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).
- Roughly chop the mushrooms.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the carrot and fry for 5-6 mins.
- Next, stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the veg is tender, 4-5 mins. Remove from the pan and cover to keep warm.
- Return the pan to high heat with another 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.
- Transfer to a board, cover and allow to rest, 1-2 mins.
- Return the pan to medium-high heat with 1 tbsp butter (per 2P).
- Once melted, fry the thyme and mushrooms for 3-4 mins.
- Add 1 tsp flour (per 2P) and fry for 30 secs. Pour in 75ml water (per 2P) and bring to the boil. Cook until thickened, 1-2 mins.
- Once cooked, remove from the heat and stir in the truffle oil.
- Season to taste with salt and pepper.
- Thinly slice the steak and divide between plates.
- Serve the mash and garlicky veg alongside.
- Sprinkle the cheese over the pan-fried veg.
- Drizzle the mushroom sauce over the steak.
2763
kJ
Energy (kJ)
660
kcal
Energy (kcal)
26.8
g
Fat
13.3
g
of which saturates
73.5
g
Carbohydrate
12.3
g
of which sugars
0.1
g
Dietary Fiber
38.3
g
Protein
0
mg
Cholesterol
0.89
g
Salt
