Sirloin with spiced butter, shallot salad, roasted carrots & mash

Name: Sirloin with spiced butter, shallot salad, roasted carrots & mash
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 140 grams baby carrot, washed; 50 grams butter; 300 grams 11oz-12oz sirloin steak; 75 grams soft butter; 1 Tbsp anchovy (from a sustainable source), chopped; 1 Tbsp capers, drained and chopped; 1 shallot, chopped; 2 Tbsps smoked paprika; 2 larges baking potatoes, peeled and chopped; 2 Tbsps butter; 75 milliliters double cream; 1 bunch parsley, roughly chopped; 3 shallots, sliced; 3 Tbsps olive oil; 2 Tbsps red wine vinegar; 1 teaspoon Dijon mustard

Sirloin with spiced butter, shallot salad, roasted carrots & mash is a main course that serves 2. One serving contains 1469 calories, 48g of protein, and 106g of fat. This recipe covers 53% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, dijon mustard, parsley, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 40 minutes. Users who liked this recipe also liked Roasted Carrots & Parsnips With Shallot & Herb Butter, Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter, and Grilled Sirloin with Shallot Soy Sauce.

Instructions

First make the spiced butter. Mash the ingredients together with pepper. Form into a sausage shape between layers of cling film, twist ends closed and chill until firm. You can do this up to 3 days before or keep chilled or frozen for 1 month.

Ingredients you will need

Sausage

Butter

Pepper

For the mash, cook the potatoes in boiling salted water until tender, about 15 mins.

Ingredients you will need

Potato

Water

Drain, then steam dry in the colander for a few mins. Mash with butter and cream, season and keep warm.

Ingredients you will need

Butter

Cream

Equipment you will use

Colander

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Toss the carrots with 25g of the butter and seasoning in a roasting tray. Roast for 15-20 mins, until tender.

Ingredients you will need

Seasoning

Carrot

Butter

Heat the rest of the butter in an ovenproof pan and brown the sirloin for 2 mins each side.

Ingredients you will need

Porterhouse Steak

Butter

Equipment you will use

Frying Pan

Transfer to the oven and cook for 10 mins, for medium-rare and 15 mins for well-done. Rest for 5 mins before serving.

Equipment you will use

Oven

To make the salad, toss the parsley and shallots with oil, vinegar, mustard and seasoning. Slice the steak and serve with the mash, carrots and salad, and two slices of spiced butter on top.

Ingredients you will need

Seasoning

Shallot

Carrot

Mustard

Parsley

Vinegar

Butter

Steak

Cooking Oil

Equipment

Colander

Oven

Frying Pan

Ingredients

Servings:

140grams

baby carrot, washed 50grams

butter 300grams

11oz-12oz sirloin steak 75grams

soft butter 1Tbsp

anchovy (from a sustainable source), chopped 1Tbsp

capers, drained and chopped 1

shallot, chopped 2Tbsps

smoked paprika 2larges

baking potatoes, peeled and chopped 2Tbsps

butter 75milliliters

double cream 1bunch

parsley, roughly chopped 3

shallots, sliced 3Tbsps

olive oil 2Tbsps

red wine vinegar 1teaspoon

Dijon mustard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.