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Seared beef sirloin steak

Name: Seared beef sirloin steak
Cook time: 25 min
Yield: 2
Cuisine: Marsala, Italy

with herby mash and marsala jus

Ready in around 25 mins

RECIPE FACT:

Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily.

Nutritional Info:

Energy: 2,031kJ (486kcal)
Protein: 50g
Carbohydate: 32g
Sugars: 14g
Fat, total:14g
Saturated:7g
Sodium:1,080mg
Contains:Eggs, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE HERBY MASH:
Place the steamed potatoes and herby cream into a pot with 25g of butter and 2 Tbsp of water. Cover and place over a medium-high heat for 3-4 mins. Using a potato masher, roughly mash and mix to combine. Turn the heat to low and cook for another 2-3 mins. Season with salt and pepper, remove from the heat and cover to keep warm.
2. TO PREPARE AND COOK THE VEGETABLE:
Roughly chop the Italian parsley and set aside. Peel and finely slice the shallot. Remove the silverbeet from their stalks, discard the stalks then slice into ½ cm strips. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the shallot and cook for 3-4 mins to caramelise. Add the silverbeet, carrot and 1 Tbsp of water. Season with salt and pepper and cook for 1-2 mins until the water has evaporated. Remove from the pan and cover to keep warm.
3. TO COOK THE BEEF SIRLOIN AND WARM THE SAUCE:
Remove the beef sirloin steaks from their packaging. Pat dry with a paper towel and season with salt and pepper. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the steaks and cook for 2-3 mins on each side for medium-rare - a little longer for well done. Remove from the pan, cover to keep warm and rest for 2-3 mins before slicing against the grain. While the steaks are resting, place the pan back over a high heat, pour in the Marsala jus and cook for 1-2 mins until warmed.
TO SERVE:
Spoon the herby mash onto plates. Serve the vegetables and beef sirloin on top. Drizzle with Marsala jus and sprinkle over chopped Italian parsley.