You don’t have to wait until the holidays to enjoy cherries, red wine & walnuts, Chef! Our gift to you is this inviting recipe, which features seared beef sirloin wrapped up in a red wine, rosemary, honey, balsamic vinegar & crushed cherries sauce. Continuing the decadence is a cheesy potato mash with a feta & greens salad.
Cherry Sauce & Beef Sirloin
Cherry Sauce & Beef Sirloin
with creamy mashed potatoes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Cherries
- Cornflour
- Danish-style Feta
- Free-Range Beef Sirloin
- Fresh Rosemary
- Grated Italian-style Hard Cheese
- Lemon Juice
- Potato Chunks
- Salad Leaves
- Walnuts
- Wine Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
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.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 5ml of sweetener, the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 4-5 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
BEEFY
Place a clean 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the beef slices doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Potato Chunks - 200g
Grated Italian-style Hard Cheese - 30ml
Walnuts - 10g
Cornflour - 5ml
Cherries - 50g
Wine Sauce - 80ml
Fresh Rosemary - 3g
Lemon Juice - 5ml
Salad Leaves - 20g
Danish-style Feta - 30g
Free-range Beef Sirloin - 160g
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
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.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 10ml of sweetener, the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 5-6 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
BEEFY
Place a clean 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the beef slices doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Potato Chunks - 400g
Grated Italian-style Hard Cheese - 60ml
Walnuts - 20g
Cornflour - 10ml
Cherries - 100g
Wine Sauce - 160ml
Fresh Rosemary - 5g
Lemon Juice - 10ml
Salad Leaves - 40g
Danish-style Feta - 60g
Free-range Beef Sirloin - 320g
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
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.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 15ml of sweetener, the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 6-7 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
BEEFY
Place a clean 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the beef slices doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Potato Chunks - 600g
Grated Italian-style Hard Cheese - 90ml
Walnuts - 30g
Cornflour - 15ml
Cherries - 150g
Wine Sauce - 240ml
Fresh Rosemary - 8g
Lemon Juice - 15ml
Salad Leaves - 60g
Danish-style Feta - 90g
Free-range Beef Sirloin - 480g
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
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.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 20ml of sweetener, the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 6-7 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
BEEFY
Place a clean 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the beef slices doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Potato Chunks - 800g
Grated Italian-style Hard Cheese - 125ml
Walnuts - 40g
Cornflour - 20ml
Cherries - 200g
Wine Sauce - 320ml
Fresh Rosemary - 10g
Lemon Juice - 20ml
Salad Leaves - 80g
Danish-style Feta - 120g
Free-range Beef Sirloin - 640g
Woolies Products in this dish
