We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Rating
4.5rating out of 5

(181 reviews from our customers)

Prep Time

45 min

Cuisine

French

Enhance the juicy, succulent flavours of your prime steak with our version of a béarnaise sauce, which is a little bit lighter, a lot easier and just as luxurious.

Prep Time

45 min

Cuisine

French

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!

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)
Red-onion
1 red onion
Egg
1 British free-range egg †
garlic-clove
2 garlic cloves
Spinach
150g baby leaf spinach
Waxy-Potatoes
300g waxy potatoes
fresh-tarragon
5g tarragon
White-wine-vinegar
1 white wine vinegar sachet (15ml)
cracked black pepper
2.5g cracked black pepper
Creme-fraiche
1 pot of crème fraîche (100g) †
2 x 200g sirloin steak
2 x 200g British sirloin steak
You Will Need
Baking paper, butter, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 150g baby leaf spinach
  • 300g waxy potatoes
  • 5g tarragon
  • 1 white wine vinegar sachet (15ml)
  • 2.5g cracked black pepper
  • 1 pot of crème fraîche (100g)<span class="strong">†</span>
  • 2 x 200g British sirloin steak
Typical Values per 100g per serving
Energy 549 kJ
131 kcal
3071 kJ
732 kcal
Fat
of which saturates
5.9 g
2.9 g
32.8 g
16.1 g
Carbohydrate
of which sugars
5.6 g
1.2 g
31.4 g
6.5 g
Fibre 0.8 g 4.6 g
Protein 14.2 g 79.6 g
Salt 0.25 g 1.42 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 red onion
red onion
1 British free-range egg
egg
1 garlic clove
garlic
150g baby leaf spinach
spinach
300g waxy potatoes
potato
5g tarragon
tarragon(100%)
1 white wine vinegar sachet (15ml)
white wine vinegar
2.5g cracked black pepper
black pepper
1 pot of crème fraîche (100g)
milk(56.15%), cream (milk)(42.84%), stabiliser potato starch, lactic starter culture
2 x 200g British sirloin steak
100% sliced sirloin steak
Allergens
  • Allergens highlighted by † (egg, 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 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Preheat the oven to 230ºC/ 210ºC (fan)/ 450ºF/ Gas 8

Cut the waxy potatoes into quarters

Peel and slice the red onion[s] into thick rings

2 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Cut 1 [2] piece[s] of baking paper (or tin foil) approx. the size of an A3 sheet of paper

Tip: If you're cooking for 4, cut two pieces!

Lay the chopped potatoes, onion rings and garlic cloves in the middle of each piece and add the sheet to a baking tray

3 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Add a drizzle of olive oil, the cracked black pepper and a generous pinch of salt

Cut a knob of butter into small cubes and dot them all over the potatoes

Scrunch the edges of the baking paper together around the potatoes to form a sealed parcel

Put the baking tray in the oven for 40 min or until the potatoes are golden and cooked through

4 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Once the potatoes are in the oven, separate the egg yolk[s] from the white[s] by cracking the egg[s] over a small bowl and catching the yolk in the shell

Transfer the yolk from one shell half to the other several times, until all the whites are in the bowl and you are left with the yolk in the shell

Discard the white[s] and add the egg yolk[s] to the bowl

5 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Strip the tarragon leaves from the stalks and chop them finely, discard the stalks

Heat a pot over a low heat and add the crème fraîche and the white wine vinegar and cook for 1 min

Add the egg yolk[s] and cook for 1-2 min further, stirring constantly, or until the sauce has thickened

Stir through the chopped tarragon and season with a pinch of salt – this is your béarnaise sauce

6 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Once the potatoes have been in for 25 min, heat a large, wide-based pan (preferably non-stick) over a high heat

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

7 2441 - 21-Day Aged Sirloin, Béarnaise Sauce & Roasted Potatoes

Once the steak is resting, return the pan to a medium heat

Add a knob of butter and the spinach and cook for 2-3 min or until starting to wilt

Season with a pinch of salt

Meanwhile, return the béarnaise sauce to a very low heat and cook for 1 min or until warmed through

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Carefully cut the parcel open and squeeze the garlic out of the skins

Serve the rested steak with the roasted potatoes, onions and garlic and wilted spinach to the side

Spoon the béarnaise sauce over

Enjoy!

Share this recipe