Seared Sirloin & Creamy Pepper Sauce
with Parsley Mash & Baby Carrots
Nothing can beat the juiciness of a good steak, cooked just the way you like. We think we can make it even better by adding a zap of taste with a peppery sauce combined with cream and a parsley mash potato, because you really can’t have steak without a bit of mash on the side.
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Ingredients
2
potato
1 packet
Premium Sirloin Tip
1 packet
parsley
1 bunch
Dutch Carrots
2 clove
garlic
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
2 tsp
cracked black pepper
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Finely chop parsley leaves. • Cook potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk, salt and parsley, then mash until smooth. Cover to keep warm.
• See 'Top Steak Tips' (below). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to a lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest.
TIP: The meat will keep cooking as it rests!
• While the steak is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve lengthways. • Finely chop garlic.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• While the steak is resting, return pan to medium heat with a drizzle of olive oil. Add the cracked black pepper and remaining garlic and cook until fragrant, 30 seconds. • Reduce heat to medium, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder and cook until thickened, 1-2 minutes. Stir through any steak resting juices.
• Slice premium sirloin tip. • Divide the sirloin, potato mash and garlic baby carrots between plates. • Pour over the creamy pepper sauce to serve. Enjoy!