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
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
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
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
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
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
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 - 800g
NOMU Provençal Rub - 20ml
Blueberries - 4 units
Wine Sauce - 300ml
Garlic Cloves - 2
Fresh Rosemary - 10g
Walnuts - 40g
Free-range Beef Sirloin - 640g
Cucumber - 200g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Beef Sirloin & Blueberry Glaze?
The preparation time for Beef Sirloin & Blueberry Glaze with potato wedges, a cucumber salad & a red wine dressing is between 20 and 35 minutes.
What is the total time required to make Beef Sirloin & Blueberry Glaze with potato wedges, a cucumber salad & a red wine dressing?
The total time required to make Beef Sirloin & Blueberry Glaze with potato wedges, a cucumber salad & a red wine dressing is between 40 and 55 minutes.
How many servings does Beef Sirloin & Blueberry Glaze provide?
4 servings
What are the main ingredients in Beef Sirloin & Blueberry Glaze?
Beef, Blueberries, Cucumber, Free-Range Beef Sirloin, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Provençal Rub, Potato, Walnuts, Wine Sauce
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?
Beef, Blueberries, Cucumber, Free-Range Beef Sirloin, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Provençal Rub, Potato, Walnuts, Wine Sauce
How many calories does Beef Sirloin & Blueberry Glaze have?
742 calories
How much fat content does Beef Sirloin & Blueberry Glaze have?
grams
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