French cuisine is famed for its rich, elegant flavours, and this dish is no exception. Perfectly sear 21-day aged British sirloin and pair with your homemade sauce au poivre, a creamy sauce with crème fraîche and cracked black peppercorns. Bon appétit!
Prep Time
35 min
Cuisine
French
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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
822 kJ 196 kcal
3171 kJ 755 kcal
Fat of which saturates
7.8 g 4 g
30 g 15.4 g
Carbohydrate of which sugars
11.8 g 1.5 g
45.4 g 5.7 g
Fibre
1.7 g
6.5 g
Protein
19.8 g
76.2 g
Salt
0.47 g
1.8 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.
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
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Chop the potatoes (skins on) into chips
2
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 minutes or until golden and crisp
3
Meanwhile, peel and finely dice the shallot[s]
Peel and finely chop (or grate!) the garlic
Boil a kettle
4
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 minutes 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 minutes or until the beans are tender
Once done, keep covered and set aside for later
5
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
Once the steaks are done, return the pan to a low heat
Add the diced shallot and cook for 1-2 minutes or until softened
7
Add the soy sauce and crème fraîche and cook for 2-3 minutes, 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 minutes 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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