BEEF SIRLOIN STEAK WITH HERBED BUTTER, ROSEMARY POTATOES, MUSHROOMS & ROCKET

30 MIN + PREP TIME
France

INGREDIENTS:

Serving amount:
  • Beef sirloin
  • 1 butter portion
  • 1 lemon*
  • 1 mushrooms bag
  • 2 Dutch cream potatoes
  • 1 rocket bag
  • 2 garlic cloves*
  • 1 red onion
  • 1 parsley bunch*
  • 1 rosemary bunch*

Pantry staples: Cooking oil, salt, butter, pepper, olive oil

Allergens: Dairy, garlic, onion 

Specialised equipment: Lined baking tray, zester 

Chef's note: Picture yourself in Paris. You’ve just enjoyed a lovely day at the Musee d’Orsay by the River Seine and a walk through Jardin du Luxembourg. Now, you are resting your tired legs in a brasserie. You’ve just ordered a glass of wine and the steak frites with herbed butter. Bon appetit. 

* Parsley, garlic, rosemary and lemon are to be split across other dishes so please read each recipe carefully. Zest and juice the lemon and use the juice for this dish. Reserve the zest for the ratatouille.

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Take steak out of the fridge to bring to room temperature. Preheat the oven to 190C fan forced. Wash the vegetables. Cut the potatoes into 1cm thick chips. Thinly slice the onion, mushrooms and 1 teaspoon of parsley leaves* per person. Slice 1 clove of garlic* per 2 people. Mince 1 garlic clove per 2 people. Set aside 2 heaped teaspoons of room temperature butter per person. Set aside 1 sprig of rosemary* per person. Zest and juice the lemon*. 

Time saving tip: The garlic and herb butter can be made in advance. 

1. Prepare the ingredients 

Always read the recipe in full before you begin. Take steak out of the fridge to bring to room temperature. Preheat the oven to 190C fan forced. Wash the vegetables. Cut the potatoes into 1cm thick chips. Thinly slice the onion, mushrooms and 1 teaspoon of parsley leaves* per person. Slice 1 clove of garlic* per 2 people. Mince 1 garlic clove per 2 people. Set aside 2 heaped teaspoons of room temperature butter per person. Set aside 1 sprig of rosemary* per person. Zest and juice the lemon*. 

2. Cook the potatoes 

Coat the potatoes and sliced garlic in cooking oil. Place them on a lined baking tray with the rosemary and cook in the preheated oven for 25 minutes or until the potatoes are cooked. Season to taste with salt.

3. Make the salad 

Meanwhile, combine the rocket with half of the sliced onion and the lemon juice. Season to taste with salt, pepper and olive oil. 

4. Make the garlic herb butter 

Start preheating a frying pan (cast iron preferred) over high heat for the steak. Combine the butter, minced garlic and parsley. Season with a little salt. 

5. Cook the sirloin steak 

Oil and salt both sides of the steak. For a medium steak, cook for 4 minutes turning constantly to help develop a crust. Rest for 3 minutes before slicing. For a rarer steak, cook for a minute less and look for a bouncier touch. For a more well cooked steak, cook for longer and look for a tougher touch. Reserve the pan. 

6. Cook the mushrooms 

Heat a splash of oil (if required) in the reserved frying pan over medium-high heat. Add the mushrooms and remaining onion and cook for 3 minutes or until browned and softened. Season with salt and pepper to taste. 

7. To serve 

Divide the sirloin steak, mushroom mixture and rocket salad between serving plates. Serve with the garlic and herb butter and the rosemary potatoes.