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Seared beef steak

Name: Seared beef steak
Cook time: 25 min
Yield: 4

with spiced broccoli and café de paris butter

Ready in around 25 mins

RECIPE FACT:

In 508 the first king of the Franks, Clovis I, made Paris the capital of his empire.

Nutritional Info:

Energy: 2390kj (572Kcal)
Protein: 55g
Carbohydrate: 20g
Fat: 27g
Contains: Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Pre-heat the oven to 210°C (fan bake).
1. TO PREPARE THE POTATOES AND VEGETABLES:

Line an oven tray with baking paper. Cut the mushrooms in quarters and set aside. Cut off the broccoli stalk and discard. Cut the broccoli in small pieces, place in a mixing bowl with a drizzle of oil and the broccoli spices and toss to coat. Place the steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Add seasoned broccoli onto the tray and bake in the oven for 20-25 mins.
2. TO COOK THE BEEF SIRLOIN:

Remove the premium beef sirloin steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the steaks and cook for 2-3 mins on each side for medium rare - a little longer for well done. Remove steaks and place onto a plate then spoon over the café de Paris butter - keeping a teaspoon of it for later - cover and rest for a few minutes before slicing.
3. TO FINISH THE VEGETABLES:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the mushrooms and cook for 2-3 minutes adding the remaining teaspoon of café de Paris butter. Place the baby spinach in a mixing bowl, add the oven vegetables and the mushrooms, season with salt and pepper and a drizzle of olive oil. Mix gently to combine.
TO SERVE:

Place the potatoes, broccoli, mushrooms and spinach mix onto plates. Top with the sliced steak and café de Paris butter, drizzling any remaining pan juices over the plate.