eCook Meal
Cherry Sauce & Beef Sirloin
with creamy mashed potatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R321.11
for 4 servings · R80.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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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Potato Chunks needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Cherries needs 200 gWhole Unpeeled Cherry Tomatoes 400 g 400 g at R37.99 · 50% of packR19.00
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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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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
Not in the Woolies basket — source these elsewhere:
- Wine Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cherry Sauce & Beef Sirloin?
The preparation time for Cherry Sauce & Beef Sirloin with creamy mashed potatoes is between 25 and 45 minutes.
What is the total time required to make Cherry Sauce & Beef Sirloin with creamy mashed potatoes?
The total time required to make Cherry Sauce & Beef Sirloin with creamy mashed potatoes is between 40 and 55 minutes.
How many servings does Cherry Sauce & Beef Sirloin provide?
4 servings
What are the main ingredients in Cherry Sauce & Beef Sirloin?
Beef, Beef Sirloin, Cherries, Cornflour, Feta, Grated Italian-style Hard Cheese, Lemon Juice, Potato, Rosemary, Salad Leaves, Walnut, Wine Sauce
What is the nutritional information of Cherry Sauce & Beef Sirloin?
Calories: 868, Carbs: 64 grams, Fat: grams, Protein: 51.7 grams, Sugar: 30.2 grams, Salt: 2817 grams
How do I prepare Cherry Sauce & Beef Sirloin?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Cherry Sauce & Beef Sirloin?
Beef, Beef Sirloin, Cherries, Cornflour, Feta, Grated Italian-style Hard Cheese, Lemon Juice, Potato, Rosemary, Salad Leaves, Walnut, Wine Sauce
How many calories does Cherry Sauce & Beef Sirloin have?
868 calories
How much fat content does Cherry Sauce & Beef Sirloin have?
grams