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Sirloin steak and peppercorn sauce go together like, well, sirloin steak and peppercorn sauce. We’ve added a third showstoppe and take on Lyonnaise potatoes uses red onion instead of white for a vibrant colour, while still packing the same flavour. The trick to perfecting steak is a very, very hot pan to lock in all those delicious juices and make everything so delicious.

Prep Time    : 45 mins

Servings      : 2


·         Sirloin Steak
·         Potato
·         Red Onion
·         Echalion Shallot
·         Flat Leaf Parsley
·         Black Peppercorns
·         White Wine Vinegar (ContainsSulphites)
·         Chicken Stock Powder
·         Crème Fraîche (ContainsMilk)


·         Baking Tray
·         Knife
·         Cutting board
·         Bowl
·         Saucepan
·         Spoon
·         Grater
·         Frying Pan
·         Plate


1.   Roast the Potatoes.
Preheat your oven to 200°C and take the steak out of your fridge. Chop the potato into 2cm chunks (no need to peel!), then pop on a baking tray. Drizzle with oil and a pinch of salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
2.   Cook the Onion.
Halve, peel and thinly slice the red onion into half moons. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion with a pinch of salt, stir and cook until golden and soft, 15-20 mins. Stir every now and then to make sure it is not burning. When soft, transfer to a bowl. Keep the pan, we will use it later.
3.   Prep the Veggies.
Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the flat leaf parsley. Crush the peppercorns in a freezer bag with the bottom of a saucepan. Season the steaks with a pinch of salt and black pepper.
4.   Make the Sauce.
Return your now empty frying pan to medium heat and add a splash of oil. Add the shallot and stir until soft, 5 mins. Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away. Stir in the stock powder and water (see ingredients for amount) and allow it to reduce for 3 mins. Stir in the crème fraîche, then take off the heat.
5.   Fry the Steak.
Heat a splash of oil in another frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins.
6.   Finish and Serve.
When ready, take the potato out of your oven and spread the caramelised red onion on top. Return to your oven to warm through while the steak rests. Reheat the sauce over medium heat until piping hot. Add any steak resting juices and the parsley to the sauce. Taste and add salt if necessary. Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over. Enjoy!

Recipe from hellofresh.co.uk

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