Seared beef sirloin

Name: Seared beef sirloin
Cook time: 20 min
Yield: 2
Cuisine: Western Europe

with Bourguignon sauce and garlic mash

Ready in around 20 mins

RECIPE FACT:

Our simplified version of a French haute cuisine classic popularised by Julia Child in the 1960’s.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE MASH:
Place the steamed potatoes into a small pot and pour in the garlic cream. Season with salt and bring up to the boil over a high heat. Once boiling, cover with a lid and reduce the heat to low. Cook for 4-5 mins, checking regularly to ensure the sauce isn’t burning. Mash with a potato masher, cover with a lid to keep warm and set aside - the mash will thicken as it cools.
2. TO PREPARE THE VEGETABLES:
Finely slice the mushrooms. Finely slice the spring onion on the diagonal. Remove the beef sirloin steaks from their packaging and pat dry with a paper towel.
3. TO COOK THE BEEF:
Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the steaks, season with salt and pepper and cook for 2-3 mins on each side for medium rare – a little longer for well done. Remove from the pan, cover and keep warm.
4. TO COOK THE BOURGUIGNION SAUCE:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms, season with salt and cook for 2-3 mins. Add the Bourguignon sauce and half the spring onion and cook for a 1-2 mins. Slice the beef steaks into 4-5 slices against the grain.
TO SERVE:
Divide garlic mash between plates and top with sliced beef, drizzling over any resting juices. Spoon over Bourguignon sauce and dollop with parsley gremolata. Sprinkle over remaining spring onion and a grind of freshly cracked pepper. Serve with baby leaves on the side drizzled with olive oil.