Updated: Jul 14, 2021
Time: 45mins | Serves: 2
2 Sirloin Steak
450g Potatoes (chopped into 2cm chunks)
1 Red Onion (thinly sliced)
1 Echalion Shallot (thinly sliced)
Small bunch / 10g Flat Leaf Parsley
1 1/2 tsp Whole Black Peppercorns
15ml Cider Vinegar
10g Chicken Stock Paste
75g Crème Fraiche
1 packet of Roast Potato Seasoning
Preheat oven to 200C | 400F | Gas Mark 6
First bring your steak out from the fridge or freezer and allow it to come to room temperature then season the steak on both sides with salt and pepper and set aside.
Chop the potatoes into 2cm chunks (leave the skin on). Then onto a foiled oven tray, drizzle oil and sprinkle the roast potato seasoning over them. Toss the potatoes lightly to cover them in the seasoning and layer them out evenly across the tray.
Roast for 25-30 minutes until golden and crispy turning halfway through cooking.
Into a large saucepan, drizzle some oil and fry the sliced red onion over a low-medium heat, stirring occasionally for 15-20 minutes until softened and caramelised.
Season with salt then transfer to a bowl, cover to keep warm for use later. (Keep the pan for later also)
To make the sauce, slice the shallot and roughly chop the parsley (no need to remove stalks), then crush the black peppercorns using a pestle and mortar (or in a freezer bag and a rolling pin).
In the same frying pan add a little oil, and cook the sliced shallot for 5 minutes on a medium heat until softened. Add the cider vinegar allow it to bubble for a few minutes adding the stock paste and water. Allow to simmer for 3 minutes before stirring in the crème fraiche then remove from the heat.
Into separate frying pan, drizzle some oil and turn the heat up to high. When the oil is hot, lay the steaks carefully into the pan. Leave to sizzle and brown for a few minutes then turn them over and do the same. (The meat is safe to eat when the outside is browned).
Then lower the heat slightly and cook for a further 2 minutes each side until cooked to your preference (medium rare, well done etc).
Once the potatoes are ready, remove from the oven and top with the caramelised red onion.
Reheat the sauce until hot then add the chopped parsley and mix it into the sauce. (Taste and add salt if needed).
Serve the two steaks onto separate plates, divide the potatoes, cut the steaks into slices and finally spoon the sauce over the steak.
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