Skip to the beginning of the images gallery

Seared sirloin steak

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

with herby mash and madeira jus

Ready in around 25 mins

RECIPE FACT:

Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa.

Nutritional Info:

Energy: 2288kj (547Kcal)
Protein: 55g
Carbohydrate: 41g
Fat: 15g
Contains: Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE HERBY MASH:

Place the steamed potatoes and herb cream with 25g of butter and 2 Tbsps of water into a pot. 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 red onion. Remove the cavolo nero from their stalks, discard the stalks then slice into ½ cm strips. Trim the ends off and peel the carrots. Make ribbons by pulling a peeler the full length along the carrots and set aside. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the red onion and cook for 3-4 mins to caramelise. Add the cavolo nero, carrots 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 non-stick frying 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 frying pan back over a high heat, pour the madeira jus and cook for 1-2 mins until warmed.
TO SERVE:

Divide the herby mash between plates. Serve the vegetables and the beef sirloin on top . Drizzle with the Madeira jus and finish with a sprinkle of chopped Italian parsley.