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HelloFresh
HelloFresh
Sirloin Steak & Porcini Mushroom Sauce

Sirloin Steak & Porcini Mushroom Sauce

with Golden Fries & Toasted Pine Nuts

Gourmet
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3.4 / 4 Ratingout of 658 ratings
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Porcini mushrooms are near legendary for their rich yet earthy umami flavour. In this dish they form an indulgent jus, perfect for drizzling over a seared sirloin steak. Along with potato fries and crunchy pine nuts, this meal with flavours of the forest is the perfect night in to celebrate.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

dried porcini mushrooms

2 unit

potatoes

1 bag

green beans

1 bag

silverbeet

1 unit

eschalots

2 clove

garlic

1 bunch

thyme

1 packet

pine nuts

(ContainsTree Nuts)

2 steak

Sirloin Steak

1 packet

cooking cream

(ContainsMilk)

½ cube

beef stock

Not included in your delivery

olive oil

1 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3650 kJ
Fat59.3 g
of which saturates33.7 g
Carbohydrate34 g
of which sugars4.5 g
Protein48.7 g
Sodium557 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Place the dried porcini mushrooms and the hot water in a jug and set aside to soak for 20 minutes. Slice the potato (unpeeled) into 1cm fries. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Bake until tender, 25-30 minutes.

GET PREPPED
GET PREPPED
2

While the fries are roasting, trim the green beans. Roughly chop the silverbeet. Thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.

Cook the greens
Cook the greens
3

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until softened, 2 minutes. Add the silverbeet and 1/2 the garlic and cook until wilted, 1-2 minutes. Transfer to the bowl with the pine nuts.

Cook the steak
Cook the steak
4

Return the frying pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and set aside to rest.

Make the mushrooms sauce
Make the mushrooms sauce
5

Rinse and finely chop the porcini mushrooms (reserve the soaking liquid!). Return the pan to a medium heat with a drizzle of olive oil. Add the porcini mushrooms, eschalot and thyme and cook until softened, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the cooking cream, reserved porcini liquid (1/2 cup for 2 people / 1 cup for 4 people) and crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 4-5 minutes. Season to taste with salt and pepper. TIP: Add the steak resting juices for extra flavour!

Serve up
Serve up
6

Thinly slice the steak. Season the veggies and pine nuts with salt and pepper and toss to combine. Divide the veggies, golden fries and sliced steak between plates. Spoon the creamy porcini mushroom sauce over the steak.