Sirloin Steak

sirloin-steak

Sirloin Steak

with Lyonnaise Potatoes and Peppercorn Sauce


Sirloin steak and peppercorn sauce go together like, well, sirloin steak and peppercorn sauce. But tonight, we’ve added a third showstopper: André's take on Lyonnaise potatoes uses red onion instead of white for a vibrant colour, whilst still packing the same flavour. The trick to perfecting steak is a very, very hot pan to lock in all those tasty juices and make everything oh-so delicious.
SERVES   2
TIME   45
Difficulty   Easy
NUTRITION PER SERVING

646


Calories

-
27


Fat

-
16


Saturates

-
49


Protein

-
54


Carbs

-
11


Sugars

-
1.81


Salt

-
-


Fibre

-

Ingredients

Sirloin Steak 2
White Potato, chopped 1 pack
Red Onion, sliced 1
Echalion Shallot, sliced 1
Flat Leaf Parsley, chopped 1 small bunch
Black Peppercorns, crushed 3/8 tbsp
White Wine Vinegar 14) 1 tbsp
Chicken Stock Pot ½
Water* 100ml
Crème Fraîche 7) 1 small pot
Baby Spinach 1 small bag

Methods

START THE POTATO Preheat your oven to 200°C and take the steak out of your fridge. Chop the potato into 2cm chunks (no need to peel!), then pop on a lined baking tray. Drizzle with oil and a pinch of salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

CARAMELISE THE ONION Halve, peel and thinly slice the red onion into half moons. Heat a drizzle of oil in a large saucepan on medium heat. Add the
onion with a pinch of salt, stir and cook until soft and caramelised, 15-20 mins. Stir every now and then to make sure it is not burning. When soft, transfer to a bowl and cover to keep warm. We will be adding them to the potato later.

PREP THE REST Meanwhile, halve, peel and thinly slice the shallot into half moons. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Season the steak with a pinch of salt and pepper.

MAKE THE SAUCE Heat a splash of oil in a frying pan over medium heat. Add the shallot and stir until soft, 5 mins. Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away. Stir in the stock pot and water (see ingredients for amount) and allow it to reduce for 3 mins. Stir in the crème fraîche, then take off the heat.

PAN-FRY THE STEAK Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins.

FINISH AND SERVE Heat a splash of oil in your (now empty saucepan) on medium heat. Add the spinach.Wilt, stirring occasionally, 3-4 mins. Add any
steak juices to the sauce and warm until piping hot. Stir the parsley into the sauce too. Share the potatoes between your plates and place the spinach alongside. Cut each steak into six slices and sit it on top of the spinach. Spoon the sauce over the steak. Enjoy!