What are the main ingredients in Beef Sirloin & Blueberry Glaze?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Beef Sirloin & Blueberry Glaze?

Calories: 742, Carbs: 74 grams, Fat: grams, Protein: 44.4 grams, Sugar: 28.9 grams, Salt: 202 grams

How do I prepare Beef Sirloin & Blueberry Glaze?

SERVICE, PLEASE!: Plate up the steak slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef! QUICK REHEAT: While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season. SUAVE SALAD: In a salad bowl, combine the cucumber half-moons, the rinsed green leaves, the remaining blueberries, and the toasted walnuts. Add the remaining wine sauce, a drizzle of olive oil, and seasoning. Toss until coated. GLAZED OVER: In a small saucepan, add ¾ of the blueberries, a sweetener (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 5-6 minutes. Set aside and cover to keep warm SOME CRUNCH FOR THE MUNCH: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. STEAK: Return the pan to 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 the remaining rosemary, and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. LIVING ON THE WEDGE: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over the NOMU rub. Toss until combined.

What should be prepared from my kitchen to make Beef Sirloin & Blueberry Glaze?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Beef Sirloin & Blueberry Glaze

No need to order an Uber, date night is happening at home! Juicy beef sirloin steak slices are smothered in a red wine blueberry & balsamic glaze. Served with potato wedges and a side salad dotted with pops of blueberry & crunchy walnuts.

Beef Sirloin & Blueberry Glaze

with potato wedges, a cucumber salad & a red wine dressing

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Blueberries
Cucumber
Free-Range Beef Sirloin
Fresh Rosemary
Garlic Clove
Garlic Cloves
Green Leaves
NOMU Provençal Rub
Potato
Walnuts
Wine Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over the NOMU rub. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the blueberries, a sweetener (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 4-5 minutes. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 the remaining rosemary, and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SUAVE SALAD
In a salad bowl, combine the cucumber half-moons, the rinsed green leaves, the remaining blueberries, and the toasted walnuts. Add the remaining wine sauce, a drizzle of olive oil, and seasoning. Toss until coated.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season.
SERVICE, PLEASE!
Plate up the steak slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!

NOMU Provençal Rub - 5ml
Potato - 200g
Blueberries - 1 unit
Wine Sauce - 75ml
Garlic Clove - 1
Fresh Rosemary - 3g
Walnuts - 10g
Free-range Beef Sirloin - 160g
Cucumber - 50g
Green Leaves - 20g

Download the Recipe

Serves 2

LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over the NOMU rub. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the blueberries, a sweetener (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 5-6 minutes. Set aside and cover to keep warm
SOME CRUNCH FOR THE MUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 the remaining rosemary, and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SUAVE SALAD
In a salad bowl, combine the cucumber half-moons, the rinsed green leaves, the remaining blueberries, and the toasted walnuts. Add the remaining wine sauce, a drizzle of olive oil, and seasoning. Toss until coated.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season.
SERVICE, PLEASE!
Plate up the steak slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!

NOMU Provençal Rub - 10ml
Potato - 400g
Blueberries - 2 units
Wine Sauce - 150ml
Garlic Clove - 1
Fresh Rosemary - 5g
Walnuts - 20g
Free-range Beef Sirloin - 320g
Cucumber - 100g
Green Leaves - 40g

Download the Recipe

Serves 3

LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Remove from the oven and sprinkle over the NOMU rub. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the blueberries, a sweetener (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 6-7 minutes. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 the remaining rosemary, and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SUAVE SALAD
In a salad bowl, combine the cucumber half-moons, the rinsed green leaves, the remaining blueberries, and the toasted walnuts. Add the remaining wine sauce, a drizzle of olive oil, and seasoning. Toss until coated.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season.
SERVICE, PLEASE!
Plate up the steak slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!

Potato - 600g
NOMU Provençal Rub - 15ml
Blueberries - 3 units
Wine Sauce - 225ml
Garlic Cloves - 2
Fresh Rosemary - 8g
Walnuts - 30g
Free-range Beef Sirloin - 480g
Cucumber - 150g
Green Leaves - 60g

Download the Recipe

Serves 4

LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Remove from the oven and sprinkle over the NOMU rub. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the blueberries, a sweetener (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 6-7 minutes. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 the remaining rosemary, and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SUAVE SALAD
In a salad bowl, combine the cucumber half-moons, the rinsed green leaves, the remaining blueberries, and the toasted walnuts. Add the remaining wine sauce, a drizzle of olive oil, and seasoning. Toss until coated.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season.
SERVICE, PLEASE!
Plate up the steak slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!