21-Day Aged Sirloin Steak, Dauphinoise Potatoes & Garlic Green Beans
(505 reviews from our customers)
Prep Time
40 min
Cuisine
French
For a gourmet night in, pair grass-fed British sirloin with decadent yet hassle-free dauphinoise potatoes. Finally, drizzle with sweet redcurrant sauce, and serve with panâche!
Prep Time
40 min
Cuisine
French
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35g grated Italian hard cheese<span class="strong">†</span>
1 white potato
1 pot of double cream (100ml)<span class="strong">†</span>
2 x 200g British sirloin steak
Typical Values
per 100g
per serving
Energy
782 kJ 187 kcal
3430 kJ 820 kcal
Fat of which saturates
9.9 g 5.6 g
43.5 g 24.7 g
Carbohydrate of which sugars
12.4 g 3.2 g
54.5 g 14.2 g
Fibre
1.6 g
7 g
Protein
12.6 g
55.4 g
Salt
0.65 g
2.87 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
Boil a kettle
Peel and roughly slice the brown onion[s]
Slice the potatoes (skins on) into discs
Add the sliced onion and sliced potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt
Put the tray in the oven for 10-15 min or until they have softened
Tip: You don't want the potatoes to brown at this point!
2
Whilst the potatoes are cooking, add the green beans to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt
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
3
Peel and finely slice (don't chop!) the garlic
Dissolve 1/2[1]Knorr beef stock cube and the redcurrant jelly in 150ml [250ml]boiled water and set it aside for later – this is your redcurrant stock
4
Once the potatoes have softened, layer the sliced potatoes and the slicedonion in an oven-proof dish and season with a pinch of salt and pepper
Pour the double cream all over and top with the grated Italian hard cheese
Put the dish in the oven for 15 min or until golden and crisp – these are your dauphinoise potatoes
5
Meanwhile, 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
6
Whilst 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, add the drained green beans with a pinch of salt and cook for 1-2 min further - these are your garlic green beans
7
While the steak is resting, return the pan to a medium-high heat with 1 tsp [2 tsp]flour and cook for 30 secs until you're left with a sandy-paste
Add the redcurrant stock and cook for 2-3 min 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
Tip: Butter helps to thicken the sauce and give it a great shine!
8
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