Sirloin Steak & Creamy Mushroom-Thyme Sauce
with Mashed Potato & Greens Beans | Limited Edition
- Milk
It’s hard to beat a classic pub bistro meal. A juicy cut of premium beef steak is always satisfying, while a side of potato mash and green beans are comfortingly familiar. Just add a creamy mushroom and thyme sauce to perfectly tie it all together!
Ingredients
2 unit
potatoes
1 bag
green beans
2 clove
garlic
1 bunch
thyme
1 packet
sirloin steak
1 punnet
sliced mushrooms
1 packet
light thickened cream
(Contains: Milk;)
½ cube
beef stock
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is boiling, trim the green beans. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
See Top Steak Tips (bottom) for extra info! Return the pan to a high heat with a drizzle of olive oil. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the oil is 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 to rest.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook, stirring, until browned, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Reduce the heat to medium-low, add the light thickened cream and beef stock (1/2 cube for 2 people / 1 cube for 4 people), stir to combine and cook until thickened slightly, 1-2 minutes. Season to taste.
Thinly slice the steaks and divide between plates with the green beans and mashed potato. Spoon over the creamy mushroom sauce to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy mushroom-thyme sauce, calling it delicious and full of flavour. Some found it mild and added extra pepper.
- Ease of prep: Customers found this classic pub-style meal easy to prepare, with clear instructions for cooking the steak to perfection.
- Suggestions: Several suggested grilling the steak on the barbecue for better results. Some would have preferred more sauce and mushrooms.
- Portions: A few noted the steak portions were small, especially for four people. Some found there wasn't enough mashed potato.
- Meat quality: While many enjoyed tender, flavourful steak, others found it tough or fatty. Quality seemed inconsistent across orders.
