By deborah youngman
21-Day Aged Sirloin Steak with Dauphinoise Potatoes.
8 steps
Prep:45minCook:45min
Updated at: Thu, 29 Aug 2024 11:18:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories798 kcal (40%)
Total Fat48.5 g (69%)
Carbs35.8 g (14%)
Sugars15.4 g (17%)
Protein49.6 g (99%)
Sodium868.2 mg (43%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Preheat the oven to 200°c/180°c (fan) gas 6, then take your steak out of the fridge, open the packet, and let it adjust to room temperature. Peel and slice your brown onion and slice your potatoes (skin on) into discs and add them to a baking tray (or two) with a drizzle of vegetable oil and a pinch of salt, them put the tray in the oven for 10-15 mins or until softened. You don't want the potatoes to brown.
Step 1
Boil a kettle. While the potatoes are cooking, trim your green beans, then add them to a pot with a pinch of salt and cover them with boiled water. ( just enough to cover them) Bring to the boil over a high heat and cook for 3-4 min or until tender. Once tender, drain and rinse the beans under cold water and set aside for later.
Step 2
Peel and finely slice (don't chop) your garlic. Dissolve your beef stock mix and your redcurrant jelly in 150ml of boiled water and set it aside for later - this is your redcurrant stock.
Step 3
Once the potatoes have softened layer the sliced potatoes and onions in an oven proof dish and season with a pinch of salt and pepper, then pour your double cream all over and sprinkle with your grated Italian cheese. Put the dish in the oven for 15 mins or until golden and crisp - these are your dauphinoise potatoes. Meanwhile, heat a large, wide-based pan over a high heat.
Step 4
Pat your Sirloin Steak dry with kitchen paper, drizzle with vegetable oiland season with a pinch of salt on both sides. Once the pan is very hot, add the seasoned Sirloin Steaks to the pan, for rare. Cook 3-4 mins on each side, for medium cook 4-5 mins on each side. Once the steak is cooked, transfer to a plate to rest. (Reserve the pan)
Step 5
While the steak is cooking, return the pot to a medium heat with a drizzle of vegetable oil. Once hot, add the sliced garlic and cook for 1-2 min or until fragrant. Once fragrant ass the drained green beans with a pinch of salt and cook for 1-2 min further - these are your garlicky green beans.
Step 6
While the steak is resting, return the pan to a medium-high heat with 1 tsp of flour and cook for 30 secs until you're left with a sandy-paste. Add the redcurrant stock and cook for 2-3 mins or until the sauce has reduced to a gravy-like consistency. Add a.knob of butter and give everything a good mix-up - this is your redcurrant sauce.
Step 7
Slice the rested Sirloin Steak finely on a clean board. Serve the sliced Sirloin Steak with the dauphinoise potatoes and garlicky green beans to the side. Por the recurrent sauce all over.
Step 8
Calories 883. Fat 50g sat fat 26g carbs 56g sugar 15g fibre 8g protein 55g salt 1g
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