Balsamic glazed beef

Name: Balsamic glazed beef
Cook time: 25 min
Yield: 2

with mushrooms and potato roasties

Ready in around 25 mins

RECIPE FACT:

Modena, Italy is the home to balsamic vinegar where historically only a few families brewed the vinegar – now of course it is industrialised.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT OVEN TO 210℃ (FAN BAKE).
1. TO COOK THE POTATOES:

Line an oven tray with baking paper. Place the steamed potatoes onto the tray, spray with oil, season with salt and bake in the oven for 15 mins. Trim the ends off the broccolini and add to the tray with the potatoes. Bake for a further 8-10 mins. Thinly slice the mushrooms and set aside. Finely chop the curly parsley discarding the stalks.
2. TO COOK THE BEEF:

Remove the sirloin beef steaks from their packaging and pat dry with a paper towel. Spray a non-stick frying pan with oil and place over a high heat. Once hot add the beef steaks, season with salt and pepper and cook for 2-3 mins each side for medium rare – a little longer for well done. Remove from the pan, cover and keep warm before slicing. BBQ OPTION: Grill the beef steaks on the grill side of a bbq for 2-3 mins for medium rare – a little longer for well done. Cover and keep warm before slicing.
3. TO COOK THE BALSAMIC GLAZED MUSHROOMS:

Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the mushrooms, season with salt and pepper and cook for 1-2 mins. Pour in the balsamic glaze and cook for a further 1-2 mins until reduced.
TO SERVE:

Spoon the potato roasties and broccolini onto plates add the sliced beef sirloin and spoon over the balsamic glazed mushrooms. Dollop with herby crème and sprinkle over the parsley.