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Sirloin Steak & Peppercorn Sauce

Sirloin Steak & Peppercorn Sauce

with Truffle Fries & Garlic Kale

Gourmet
3.2 / 4 Rating
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Chips get an upgrade with a dash of truffle oil – remember, a little goes a long way with this flavourful oil so use it sparingly. Paired with a rich and creamy peppercorn sauce, tender steak and garlicky kale, this is restaurant cooking in the comfort of your own home.

Allergens:Tree NutsMilk
Preparation Time
40 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

2 unit

potatoes

1 bunch

thyme

¾ tsp

truffle oil

1 unit

eschalots

1 clove

garlic

¾ sachet

black peppercorns

1 bunch

kale

1 packet

macadamia nuts

(ContainsTree Nuts)

2 steak

Sirloin Steak

⅓ tub

thickened cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

vinegar (white wine or red wine)

20 g

butter

(ContainsMilk)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2960 kJ
Fat41.2 g
of which saturates18.7 g
Carbohydrate32.7 g
of which sugars6.1 g
Protein47.7 g
Sodium170 mg
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Medium Non-Stick Pan
Mortar and pestle
Small Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. TIP: Cut the potatoes to the correct size so they cook in the allocated time. Pick the thyme leaves. Place the potato and 1/2 the thyme leaves on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast for 25-30 minutes or until tender. Once cooked, drizzle with truffle oil (see ingredients list). Toss to coat. TIP: Add more or less truffle oil to taste.

2

While the potatoes are roasting, thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Crush the black peppercorns (see ingredients list) in a pestle & mortar, or in a plastic bag using a rolling pin. Thinly slice the kale.

Heat a medium frying pan over a medium-high heat. Add the macadamias and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl.

3

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

4

While the steak is resting, return the pan to a medium heat with a drizzle of olive oil. Add the eschalot, crushed peppercorns, remaining thyme and 1/2 the garlic. Cook for 1 minute or until softened. Add the vinegar and stir until evaporated. Reduce the heat to low and stir in the thickened cream (see ingredients list) and any resting juices from the steak. Season with salt. Remove from the heat. TIP: Gently reheat before serving, adding a dash more cream or water if the sauce looks too thick.

5

In a second medium frying pan, heat the butter and a drizzle of olive oil over a medium heat. Add the remaining garlic and cook for 1 minute or until fragrant. Add the kale and a dash of water and increase the heat to medium-high. Cook, stirring, for 5-6 minutes or until softened. Season to taste with salt and pepper.

6

Divide the truffle fries, garlic kale and sirloin steak between plates. Spoon the peppercorn sauce over the steak and sprinkle the toasted macadamias over the kale.