The perfect partnership of free-range beef sirloin and creamy pepper sauce, with rainbow peppercorns and crème fraîche. There’s nothing like a classic steak supper to keep you healthy and invigorated.
SIRLOIN & PEPPERCORN SAUCE
SIRLOIN & PEPPERCORN SAUCE
with crème fraîche & sweet potato wedges
Hands on Time: 35 - 45 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Balsamic Vinegar Sachet
- Beef
- Beef Stock
- Creme Fraiche
- Free-Range Beef Sirloin
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Medley Baby Tomatoes
- Rainbow Peppercorns
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Butter (optional)
- Water
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the beef stock with 50ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
Medley Baby Tomatoes - 75g
Sweet Potato - 250g
Fresh Rosemary - 3g
Beef Stock - 2.5ml
Rainbow Peppercorns - 7.5ml
Green Leaves - 20g
Balsamic Vinegar Sachet - 1
Garlic Clove - 1
Crème Fraîche - 50ml
Free-Range Beef Sirloin - 160g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the beef stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
Sweet Potato - 500g
Fresh Rosemary - 5g
Beef Stock - 5ml
Rainbow Peppercorns - 15ml
Medley Baby Tomatoes - 150g
Green Leaves - 40g
Balsamic Vinegar Sachet - 2
Garlic Cloves - 2
Crème Fraîche - 1
Free-Range Beef Sirloin - 320g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the beef stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
Sweet Potato - 500g
Fresh Rosemary - 5g
Beef Stock - 5ml
Rainbow Peppercorns - 15ml
Medley Baby Tomatoes - 150g
Green Leaves - 40g
Balsamic Vinegar Sachet - 2
Garlic Cloves - 2
Crème Fraîche - 1
Free-Range Beef Sirloin - 320g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the beef stock with 150ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAKS
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final 1-2 minutes, baste the steaks with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
Sweet Potato - 1000g
Fresh Rosemary - 10g
Beef Stock - 10ml
Rainbow Peppercorns - 30ml
Medley Baby Tomatoes - 300g
Green Leaves - 80g
Balsamic Vinegar Sachet - 4
Garlic Cloves - 4
Crème Fraîche - 200ml
Free-Range Beef Sirloin - 640g
Woolies Products in this dish
