Herb-Basted Sirloin Steak
with Kipfler Chips & Truffle Mayo
Serve up a fancy steak dinner with a difference! Basting your tender steak in a mixture of melted herby butter ensures a tender and flavoursome result, while the combination of elegant veggies and roasted hazelnuts on the side completes your special occasion feast.
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1 bag
kipfler potatoes
3 clove
garlic
1 unit
eschalots
1 bag
green beans
1 bag
yellow beans
1 bag
parsley
1 packet
roasted hazelnuts
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)2 steak
sirloin steak
1 bunch
rosemary
1 bunch
thyme
½ unit
lemon
1 tub
Italian truffle mayonnaise
(ContainsEgg)Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Scrub the kipfler potatoes, then slice (unpeeled) into 1cm chips. Place the kipfler potatoes on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until golden, 25-30 minutes. TIP: Kipflers have a different texture to other potatoes, they're more firm and dry.
While the chips are baking, peel the garlic and crush lightly using the flat side of a knife. Thinly slice the eschalot. Trim the green beans. Trim the yellow beans. Halve the lemon (see ingredients list). Finely chop the parsley leaves. Roughly chop the roasted hazelnuts.
When the chips have 10 minutes of cook time remaining, heat a large frying pan over a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. When the pan is hot, add the steaks and cook until browned, 1 minute each side. Using tongs, sear the fat until golden, 30 seconds. TIP: The steak will continue cooking in step 4.
Add the butter, garlic and the rosemary and thyme sprigs to the pan with the steaks. Once melted, spoon the herby butter over the steaks for 1-2 minutes for medium-rare or until cooked to your liking. Using tongs, transfer the steak to a plate and set aside to rest
Spoon out half the butter mixture into a small bowl and set aside. Return the pan to a medium-high heat and add the eschalot, yellow beans and green beans. Cook, tossing, until just tender, 5-6 minutes. TIP: Add a splash of water to help speed up the cooking. Season with salt and pepper and add a squeeze of lemon juice. TIP: Discard the excess butter mixture, or use it for drizzling
Slice the herb-basted sirloin steak. Divide the steak, kipfler chips and green and yellow beans between plates. Sprinkle the parsley over the chips and the chopped hazelnuts over the beans. Serve with a dollop of Italian truffle mayonnaise.