Cooking with cherries may not be as familiar to South African Chefs, but let’s change that today! You’ll learn how to make an oh-so-sophisticated wine, cherry & fresh rosemary sauce. This luscious liquid is spooned over a pan-seared sirloin steak and served with crispy smashed potatoes and a creamy feta salad. Pair with the recommended Paul Cluver wine for a weekday dinner that’s pure delight.
Paul Cluver’s Sirloin & Cherry Sauce
Paul Cluver’s Sirloin & Cherry Sauce
with smashed potatoes
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Beef Sirloin
- Cornflour
- Danish-style Feta
- Fresh Rosemary
- Fresh Thyme
- Frozen Cherries
- Garlic Clove
- Garlic Cloves
- Red Wine Vinegar
- Salad Leaves
- Wine Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Sugar/Sweetener/Honey
SMASHED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain the potatoes and give them a generous drizzle of oil. Toss them together with ½ the thyme and the garlic. Spread them on a roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHERRY & WINE SAUCE
In a bowl, mix the Cornflour with 30ml [60ml]|#7DA0D7 of warm water, and set it aside. Place a pan over medium heat. Add the cherries, the wine sauce, 5ml of sweetener, and the rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Add the cornflour slurry and simmer until slightly reduced, 4-5 minutes. Remove from the heat and stir through a knob of butter. Season, set aside, and cover.
GOOD. BETTER. FETA SALAD.
In a bowl, toss together the salad leaves, the red wine vinegar (to taste) and olive oil. Crumble over the feta, season and set aside.
BUTTER-BASTED SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TASTY TRIUMPH
Plate up the crispy smashed potatoes. Side with the fillet. Generously spoon the cherry sauce over the steak and side with the salad. Dinner is served, Chef!
SMASHED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain the potatoes and give them a generous drizzle of oil. Toss them together with ½ the thyme and the garlic. Spread them on a roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHERRY & WINE SAUCE
In a bowl, mix the Cornflour with 30ml [60ml]|#7DA0D7 of warm water, and set it aside. Place a pan over medium heat. Add the cherries, the wine sauce, 5ml of sweetener, and the rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Add the cornflour slurry and simmer until slightly reduced, 4-5 minutes. Remove from the heat and stir through a knob of butter. Season, set aside, and cover.
GOOD. BETTER. FETA SALAD.
In a bowl, toss together the salad leaves, the red wine vinegar (to taste) and olive oil. Crumble over the feta, season and set aside.
BUTTER-BASTED SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TASTY TRIUMPH
Plate up the crispy smashed potatoes. Side with the steak. Generously spoon the cherry sauce over the steak and side with the salad. Dinner is served, Chef!
SMASHED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain the potatoes and give them a generous drizzle of oil. Toss them together with ½ the thyme and the garlic. Spread them on a roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHERRY & WINE SAUCE
In a bowl, mix the Cornflour with 90ml [125ml]|#7DA0D7 of warm water, and set it aside. Place a pan over medium heat. Add the cherries, the wine sauce, 5ml of sweetener, and the rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Add the cornflour slurry and simmer until slightly reduced, 6-7 minutes. Remove from the heat and stir through a knob of butter. Season, set aside, and cover.
GOOD. BETTER. FETA SALAD.
In a bowl, toss together the salad leaves, the red wine vinegar (to taste) and olive oil. Crumble over the feta, season and set aside.
BUTTER-BASTED SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TASTY TRIUMPH
Plate up the crispy smashed potatoes. Side with the steak. Generously spoon the cherry sauce over the steak and side with the salad. Dinner is served, Chef!
SMASHED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain the potatoes and give them a generous drizzle of oil. Toss them together with ½ the thyme and the garlic. Spread them on a roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHERRY & WINE SAUCE
In a bowl, mix the Cornflour with 90ml [125ml]|#7DA0D7 of warm water, and set it aside. Place a pan over medium heat. Add the cherries, the wine sauce, 5ml of sweetener, and the rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Add the cornflour slurry and simmer until slightly reduced, 6-7 minutes. Remove from the heat and stir through a knob of butter. Season, set aside, and cover.
GOOD. BETTER. FETA SALAD.
In a bowl, toss together the salad leaves, the red wine vinegar (to taste) and olive oil. Crumble over the feta, season and set aside.
BUTTER-BASTED SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TASTY TRIUMPH
Plate up the crispy smashed potatoes. Side with the steak. Generously spoon the cherry sauce over the steak and side with the salad. Dinner is served, Chef!
Frequently Asked Questions
What is the preparation time for Paul Cluver’s Sirloin & Cherry Sauce?
The preparation time for Paul Cluver’s Sirloin & Cherry Sauce with smashed potatoes is between 20 and 40 minutes.
What is the total time required to make Paul Cluver’s Sirloin & Cherry Sauce with smashed potatoes?
The total time required to make Paul Cluver’s Sirloin & Cherry Sauce with smashed potatoes is between 40 and 60 minutes.
How many servings does Paul Cluver’s Sirloin & Cherry Sauce provide?
4 servings
What are the main ingredients in Paul Cluver’s Sirloin & Cherry Sauce?
Baby Potatoes, Beef Sirloin, Cornflour, Danish-style Feta, Fresh Rosemary, Fresh Thyme, Frozen Cherries, Garlic Clove, Garlic Cloves, Red Wine Vinegar, Salad Leaves, Wine Sauce
What is the nutritional information of Paul Cluver’s Sirloin & Cherry Sauce?
Calories: 662, Carbs: 49 grams, Fat: grams, Protein: 44.3 grams, Sugar: 14.5 grams, Salt: 2623 grams
How do I prepare Paul Cluver’s Sirloin & Cherry Sauce?
A TASTY TRIUMPH: Plate up the crispy smashed potatoes. Side with the steak. Generously spoon the cherry sauce over the steak and side with the salad. Dinner is served, Chef! BUTTER-BASTED SIRLOIN: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. GOOD. BETTER. FETA SALAD.: In a bowl, toss together the salad leaves, the red wine vinegar (to taste) and olive oil. Crumble over the feta, season and set aside. CHERRY & WINE SAUCE: In a bowl, mix the cornflour with 30ml [60ml]|#7DA0D7 of warm water, and set it aside. Place a pan over medium heat. Add the cherries, the wine sauce, 5ml of sweetener, and the rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Add the cornflour slurry and simmer until slightly reduced, 4-5 minutes. Remove from the heat and stir through a knob of butter. Season, set aside, and cover. SMASHED POTATOES: Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain the potatoes and give them a generous drizzle of oil. Toss them together with ½ the thyme and the garlic. Spread them on a roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Paul Cluver’s Sirloin & Cherry Sauce?
Baby Potatoes, Beef Sirloin, Cornflour, Danish-style Feta, Fresh Rosemary, Fresh Thyme, Frozen Cherries, Garlic Clove, Garlic Cloves, Red Wine Vinegar, Salad Leaves, Wine Sauce
How many calories does Paul Cluver’s Sirloin & Cherry Sauce have?
662 calories
How much fat content does Paul Cluver’s Sirloin & Cherry Sauce have?
grams
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