Pan Fried Heart Shaped Sirloin

Serves: 2

Time: 30 min

Ingredients

For the steak:

  • 400g heart shaped sirloin

  • 1 tablespoon rapeseed oil

  • Pinch of sea salt and freshly cracked black pepper

  • 2 cloves of garlic, lightly smashed

  • 50g unsalted butter

  • Few sprigs fresh thyme

For the sauce:

  • 1 shallot peeled and finely diced

  • 150ml Bordeaux or full-bodied red wine

  • 200ml veal jus

  • 50g butter

For the broccoli side dish:

  • 300g tender-stem broccoli

  • 2 tablespoons olive oil

  • Pinch sea salt and freshly cracked black pepper

A decadent showstopper for any date night, expertly created by our UK culinary development chef, Seb. This sharing steak is topped with a rich red wine sauce and served with simple roasted tender stem broccoli. Pick up our Animal Welfare Certified Steak in store, and pair with a full-bodied red wine like Cabernet Sauvignon.*

Method

  • Take the steak out of the fridge 20-30 minutes before cooking to allow it to come to room temperature.

  • Pat dry with a paper towel to remove excess moisture (this will help to form the crust when sealing).

  • Brush generously with the rapeseed oil and season liberally with sea salt and freshly milled black pepper.

  • Pre heat the oven to 180c.

  • Toss the broccoli with the olive oil, season with salt and pepper, lay onto an oven proof tray and cook for 8-10 minutes until tender and slightly charred.

  • Place a heavy based frying pan or cast-iron skillet on a high heat with no oil for a few minutes, allow to get smoking hot.

  • Once hot add the steak, press lightly so that the steak makes full contact with the pan and then leave to cook for 90 seconds, flip the steak, and repeat on the other side.

  • Reduce the heat to medium high, add the first measure of butter, garlic & thyme sprigs and once melted spoon butter over the steak to baste, cook for 1 minute then flip the steak and repeat.

  • Remove the steak from the pan and allow to rest for 5- 8 minutes.

  • Add the diced shallot to the pan and cook for 1-2 minutes to soften, add the red wine and turn the heat to high to reduce by half. Stir the bottom of the pan with a wooden spoon to release all the caramelised juices from the steak.

  • Add the veal jus and cook for a further minute, remove pan from heat and add the 2nd measure of butter. Swirl the sauce gently around the pan until the butter has incorporated and thickened the sauce.

  • Place any resting juices from the steak into the sauce and stir to incorporate. Plate up the steak, spoon over the sauce, serve with the roasted broccoli and enjoy!

*Must be 18+. Please drink responsibly.

Note: Rremember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.