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Sirloin Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Sirloin Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Rating
4.5rating out of 5

(570 reviews from our customers)

Prep Time

40 min

Cuisine

British

21-day aged sirloin steak stars in this elegant, mouth-watering dish. Using simple techniques, you'll garnish it with velvety parsnip purée and crisp potato röstis, then serve with a glossy redcurrant jus.

Prep Time

40 min

Cuisine

British

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Ingredients
For 2 people (double for 4)
parsnip
100g parsnips
garlic-clove
1 garlic clove
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Cornish clotted cream
1 Cornish clotted cream pot (40g) †
Rich Red Currant Jelly
1 redcurrant jelly pot (25g)
Baby-spinach
120g baby leaf spinach
Potatoes
3 white potatoes
2 x 200g sirloin steak
2 x 200g sirloin steak
You Will Need
Food processor, butter, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 1 garlic clove
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 redcurrant jelly pot (25g)
  • 120g baby leaf spinach
  • 1 white potato
  • 2 x 200g British sirloin steak
Typical Values per 100g per serving
Energy 632 kJ
151 kcal
2525 kJ
601 kcal
Fat
of which saturates
6.6 g
3.3 g
26.4 g
13.3 g
Carbohydrate
of which sugars
11 g
2.9 g
43.9 g
11.7 g
Fibre 1.5 g 6 g
Protein 12.4 g 49.5 g
Salt 0.2 g 0.81 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
100g parsnips
parsnips
1 garlic clove
garlic
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 redcurrant jelly pot (25g)
raw cane sugar, redcurrants, water, lemon juice, gelling agent citrus pectin
120g baby leaf spinach
spinach
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 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

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

Boil a kettle

Grate the potatoes (skins on)

Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can

Add the grated potato to a bowl and season with a pinch of salt and pepper

2 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Add a drizzle of vegetable oil to a cold, wide-based pan (preferably non-stick), then add 2 [4] piles of grated potato to the pan and firmly shape them into potato cakes – these are your potato röstis

Heat the pan over a medium-high heat and cook for 5-6 min or until then flip the rösti carefully with a spatula and cook for 4-5 min further or until golden brown

Tip: Don't move the rösti around the pan too much so they stay together!

3 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Meanwhile, peel and chop the parsnip[s] into bite-sized pieces

Add the chopped parsnip to a pot of boiled water over a high heat and cook for 15 min or until fork-tender

Once done, drain the cooked parsnip and add it to a food processor with the clotted cream and 75ml [125ml] milk

Season with a generous pinch of salt and blitz until smooth – this is your parsnip purée

4 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Once the rösti are done, transfer them to a baking tray and reserve the pan

Put the tray in the oven for 20 minutes or until golden and cooked through

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the soy sauce and redcurrant jelly in 100ml [200ml] boiled water – this is your redcurrant stock

5 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Return the reserved pan to a high heat and pat the sirloin steaks dry with kitchen paper, drizzle them with vegetable oil and season with a pinch of salt on both sides

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 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

Whilst the steaks are resting, reduce the heat to medium and add the redcurrant stock to the pan and cook for 5-6 minutes or until thickened so it coats the back of a wooden spoon

Add a small knob of butter and give it a good mix up until melted – this is your redcurrant jus

Tip: The butter will help to thicken the sauce and give it a glossy shine!

7 Steak With Potato Rösti, Parsnip Purée & Redcurrant Jus

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

Once melted, add the chopped garlic and cook for 1 minute or until fragrant

Wash the spinach, then add it to the pan with a pinch of salt and pepper and cook for 2-3 minutes further or until starting to wilt – this is your garlic spinach

Return the parsnip purée to a pot over a low heat and cook for 1-2 minutes or until warmed through

8

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Once rested, slice the steak finely and pour any resting juices into the redcurrant jus

Serve the sliced steak next to the parsnip purée (smear it with the back of a spoon for fancy presentation) with the potato rösti and garlic spinach to the side

Spoon over the redcurrant jus

Enjoy!

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