eCook Meal
Beef Sirloin & Blueberry Glaze
with potato wedges, a cucumber salad & a red wine dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R267.19
for 4 servings · R66.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Blueberries needs 4 unitsFreeze Dried Blueberries 10 g R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Wine Sauce
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Sirloin, Blueberries, Cucumber, Garlic, Green Leaves, NOMU Provençal Rub, Potato, Rosemary, Walnut, 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?
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. SERVICE, PLEASE!: Plate up the steak slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef! 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. 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. 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. 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 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.
What should be prepared from my kitchen to make Beef Sirloin & Blueberry Glaze?
Beef, Beef Sirloin, Blueberries, Cucumber, Garlic, Green Leaves, NOMU Provençal Rub, Potato, Rosemary, Walnut, Wine Sauce
How many calories does Beef Sirloin & Blueberry Glaze have?
742 calories
How much fat content does Beef Sirloin & Blueberry Glaze have?
grams