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21-Day Aged Sirloin, Chips & Creamy Peppercorn Sauce

21-Day Aged Sirloin, Chips & Creamy Peppercorn Sauce

Rating
4.5rating out of 5

(787 reviews from our customers)

Prep Time

35 min

Cuisine

French

French cuisine is famed for its elegance, and this dish is no exception. Perfectly sear 21-day aged British sirloin, and pair with sauce au poivre, a creamy sauce with cracked black peppercorns. Bon appétit!

Prep Time

35 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
garlic-clove
1 garlic clove
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
green-beans
120g trimmed fine green beans
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
cracked black pepper
2.5g cracked black pepper
Creme-fraiche
1 pot of crème fraîche (100g) †
Potatoes
4 white potatoes
2 x 200g sirloin steak
2 x 200g sirloin steak
You Will Need
Butter, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 120g trimmed fine green beans
  • 1 Chinese rice wine sachet (15ml)
  • 2.5g cracked black pepper
  • 1 pot of crème fraîche (100g)<span class="strong">†</span>
  • 1 white potato
  • 2 x 200g British sirloin steak
Typical Values per 100g per serving
Energy 641 kJ
153 kcal
2472 kJ
588 kcal
Fat
of which saturates
6 g
3.2 g
23.1 g
12.3 g
Carbohydrate
of which sugars
11.7 g
1.5 g
45 g
5.7 g
Fibre 1.7 g 6.4 g
Protein 13.1 g 50.7 g
Salt 0.19 g 0.75 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
120g trimmed fine green beans
green beans (100%)
1 Chinese rice wine sachet (15ml)
rice wine (100%)
2.5g cracked black pepper
black pepper
1 pot of crème fraîche (100g)
pasteurised milk (56%), cream (milk) (43%), stabiliser potato starch, lactic starter culture
1 white potato
potato
2 x 200g British sirloin steak
100% sliced sirloin steak
Allergens
  • Allergens highlighted by † (gluten, soya, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1  Ribeye Steak, Peppercorn Sauce, Fries & Haricot Vert

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Chop the potatoes (skins on) into chips

2 Ribeye Steak, Peppercorn Sauce, Fries & Haricot Vert

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and add the tray to the oven for 25-30 min or until golden and crisp

3 Ribeye Steak, Peppercorn Sauce, Fries & Haricots Verts

Meanwhile, peel and finely dice the shallot[s]

Peel and finely chop (or grate!) the garlic

Boil a kettle

4 Ribeye Steak, Peppercorn Sauce, Fries & Haricot Vert

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick with a matching lid), with a knob of butter over a medium heat

Once melted, add the chopped garlic and green beans and cook for 1-2 min or until the garlic is fragrant

Season with a pinch of salt and add a splash of boiled water and cook, covered, for 4-5 min or until the beans are tender

Once done, keep covered and set aside for later

5 Ribeye Steak, Peppercorn Sauce, Fries & Haricot Vert

Pat the sirloin steaks dry with kitchen paper, rub them with vegetable oil and season both sides generously with salt

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the sirloin steaks to the pan

For rare, cook for 2-3 min max on each side

For medium-rare, cook for 3-4 min on each side

For medium, cook for 4-5 min on each side

Once the steaks are cooked, transfer them to a plate to rest

6 Ribeye Steak, Peppercorn Sauce, Fries & Haricot Vert

Once the steaks are done, return the pan to a low heat

Add the diced shallot and cook for 1-2 min or until softened

7 Ribeye Steak, Peppercorn Sauce, Fries & Haricot Vert

Add the soy sauce and crème fraîche and cook for 2-3 min, stirring frequently

Tip: Scrape any bits from the bottom of the pan as this will add extra flavour to the sauce!

Add the cracked black pepper and Chinese rice wine and cook for 1-2 min further or until the sauce has thickened – this is your peppercorn sauce

Tip: Add a splash of boiled water if your sauce is looking a little thick!

8

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Pour any resting juices into the peppercorn sauce

Serve the sirloin steak over the peppercorn sauce with the chips and garlic beans to the side

Enjoy!

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