Butter-basted steak is always a winner, but add some grated garlic, chilli for kick & earthy chopped herbs – and you’ve got a culinary victory cooking in your kitchen, Chef! The juicy beef is sided with an oven-roasted butternut & onion medley, freshly dressed greens and a creamy crème fraîche sauce. It doesn’t get better than this!
Herby-butter Beef Steak
Herby-butter Beef Steak
with fresh green leaves, butternut half-moons & chilli flakes
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Butternut
- Creme Fraiche
- Dried Chilli Flakes
- Free-Range Beef Sirloin
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Mixed Herbs
- Onion
- Onions
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
I SEE, A HALF-MOON ARISIN’
Preheat the oven to 200°C. Spread out the Butternut half-moons and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
SOME SUNNY SEEDS
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Finely chop the Mixed Herbs.
PREP STEP
In a small bowl, combine the crème fraîche, the Lemon Juice (to taste), and seasoning. Loosen with water in 10ml increments until a drizzling consistency. Set aside. Just before serving, dress the rinsed Green Leaves with a drizzle of olive oil and seasoning.
BUTTER-BASTED SIRLOIN
When the Butternut & Onion have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin). During the final minute, baste with a knob of butter, the grated garlic, the chilli flakes (to taste), and ½ the chopped herbs. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing. Lightly season.
A GREAT-LOOKING PLATE
Plate up the roasted veg. Side with the fillet slices, drizzled with any reserved pan juices, and the dressed Green Leaves. Sprinkle over the toasted seeds and the remaining herbs. Drizzle over the crème fraîche sauce. Dive in, Chef!
Butternut - 250g
Onion - 1
Sunflower Seeds - 10g
Mixed Herbs - 8g
Crème Fraîche - 20ml
Lemon Juice - 10ml
Green Leaves - 20g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 160g
Garlic Clove - 1
Dried Chilli Flakes - 10ml
I SEE, A HALF-MOON ARISIN’
Preheat the oven to 200°C. Spread out the Butternut half-moons and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
SOME SUNNY SEEDS
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Finely chop the Mixed Herbs.
PREP STEP
In a small bowl, combine the crème fraîche, the Lemon Juice (to taste), and seasoning. Loosen with water in 10ml increments until a drizzling consistency. Set aside. Just before serving, dress the rinsed Green Leaves with a drizzle of olive oil and seasoning.
BUTTER-BASTED SIRLOIN
When the Butternut & Onion have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin). During the final minute, baste with a knob of butter, the grated garlic, the chilli flakes (to taste), and ½ the chopped herbs. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing. Lightly season.
A GREAT-LOOKING PLATE
Plate up the roasted veg. Side with the fillet slices, drizzled with any reserved pan juices, and the dressed Green Leaves. Sprinkle over the toasted seeds and the remaining herbs. Drizzle over the crème fraîche sauce. Dive in, Chef!
Butternut - 500g
Onion - 1
Sunflower Seeds - 20g
Mixed Herbs - 16g
Crème Fraîche - 40ml
Lemon Juice - 20ml
Green Leaves - 40g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 320g
Garlic Clove - 1
Dried Chilli Flakes - 20ml
I SEE, A HALF-MOON ARISIN’
Preheat the oven to 200°C. Spread out the Butternut half-moons and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
SOME SUNNY SEEDS
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Finely chop the Mixed Herbs.
PREP STEP
In a small bowl, combine the crème fraîche, the Lemon Juice (to taste), and seasoning. Loosen with water in 10ml increments until a drizzling consistency. Set aside. Just before serving, dress the rinsed Green Leaves with a drizzle of olive oil and seasoning.
BUTTER-BASTED SIRLOIN
When the Butternut & Onion have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin). During the final minute, baste with a knob of butter, the grated garlic, the chilli flakes (to taste), and ½ the chopped herbs. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing. Lightly season.
A GREAT-LOOKING PLATE
Plate up the roasted veg. Side with the fillet slices, drizzled with any reserved pan juices, and the dressed Green Leaves. Sprinkle over the toasted seeds and the remaining herbs. Drizzle over the crème fraîche sauce. Dive in, Chef!
Butternut - 750g
Onions - 2
Sunflower Seeds - 30g
Mixed Herbs - 24g
Crème Fraîche - 60ml
Lemon Juice - 30ml
Green Leaves - 60g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 480g
Garlic Cloves - 2
Dried Chilli Flakes - 30ml
I SEE, A HALF-MOON ARISIN’
Preheat the oven to 200°C. Spread out the Butternut half-moons and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
SOME SUNNY SEEDS
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Finely chop the Mixed Herbs.
PREP STEP
In a small bowl, combine the crème fraîche, the Lemon Juice (to taste), and seasoning. Loosen with water in 10ml increments until a drizzling consistency. Set aside. Just before serving, dress the rinsed Green Leaves with a drizzle of olive oil and seasoning.
BUTTER-BASTED SIRLOIN
When the Butternut & Onion have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin). During the final minute, baste with a knob of butter, the grated garlic, the chilli flakes (to taste), and ½ the chopped herbs. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing. Lightly season.
A GREAT-LOOKING PLATE
Plate up the roasted veg. Side with the fillet slices, drizzled with any reserved pan juices, and the dressed Green Leaves. Sprinkle over the toasted seeds and the remaining herbs. Drizzle over the crème fraîche sauce. Dive in, Chef!
Butternut - 1kg
Onions - 2
Sunflower Seeds - 40g
Mixed Herbs - 30g
Crème Fraîche - 80ml
Lemon Juice - 40ml
Green Leaves - 80g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 640g
Garlic Cloves - 2
Dried Chilli Flakes - 40ml
Frequently Asked Questions
What is the preparation time for Herby-butter Beef Steak?
The preparation time for Herby-butter Beef Steak with fresh green leaves, butternut half-moons & chilli flakes is between 20 and 35 minutes.
What is the total time required to make Herby-butter Beef Steak with fresh green leaves, butternut half-moons & chilli flakes?
The total time required to make Herby-butter Beef Steak with fresh green leaves, butternut half-moons & chilli flakes is between 45 and 60 minutes.
How many servings does Herby-butter Beef Steak provide?
4 servings
What are the main ingredients in Herby-butter Beef Steak?
Beef, Butternut, Creme Fraiche, Dried Chilli Flakes, Free-Range Beef Sirloin, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Mixed Herbs, Onion, Onions, Sunflower Seeds
What is the nutritional information of Herby-butter Beef Steak?
Calories: 693, Carbs: 44 grams, Fat: grams, Protein: 44.2 grams, Sugar: 11.4 grams, Salt: 127 grams
How do I prepare Herby-butter Beef Steak?
I SEE, A HALF-MOON ARISIN’: Preheat the oven to 200°C. Spread out the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. SOME SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Finely chop the mixed herbs. PREP STEP: In a small bowl, combine the crème fraîche, the lemon juice (to taste), and seasoning. Loosen with water in 10ml increments until a drizzling consistency. Set aside. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and seasoning. BUTTER-BASTED SIRLOIN: When the butternut & onion have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin). During the final minute, baste with a knob of butter, the grated garlic, the chilli flakes (to taste), and ½ the chopped herbs. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing. Lightly season. A GREAT-LOOKING PLATE: Plate up the roasted veg. Side with the fillet slices, drizzled with any reserved pan juices, and the dressed green leaves. Sprinkle over the toasted seeds and the remaining herbs. Drizzle over the crème fraîche sauce. Dive in, Chef!
What should be prepared from my kitchen to make Herby-butter Beef Steak?
Beef, Butternut, Creme Fraiche, Dried Chilli Flakes, Free-Range Beef Sirloin, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Mixed Herbs, Onion, Onions, Sunflower Seeds
How many calories does Herby-butter Beef Steak have?
693 calories
How much fat content does Herby-butter Beef Steak have?
grams
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