Sirloin On Horseradish Mash

Frequently Asked Questions

What is the preparation time for Sirloin On Horseradish Mash?

The preparation time for Sirloin On Horseradish Mash with lemon and dukkah sautéed kale & a deluxe red wine jus is between 20 and 40 minutes.

What is the total time required to make Sirloin On Horseradish Mash with lemon and dukkah sautéed kale & a deluxe red wine jus?

The total time required to make Sirloin On Horseradish Mash with lemon and dukkah sautéed kale & a deluxe red wine jus is between 25 and 50 minutes.

How many servings does Sirloin On Horseradish Mash provide?

4 servings

What are the main ingredients in Sirloin On Horseradish Mash?

Beef, Beef Stock, De-Alcoholised Red Wine, Dukkah, Free-Range Beef Sirloin, Fresh Thyme, Garlic Clove, Garlic Cloves, Horseradish Sauce, Kale, Lemon, Lemons, Onion, Potato

What is the nutritional information of Sirloin On Horseradish Mash?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sirloin On Horseradish Mash?

A ROYAL FEAST!: Plate up the horseradish mash alongside the juicy sirloin steak slices. Pour the delectable red wine jus over the steak and serve the sautéed lemony-dukkah kale on the side. A feast! HORSERADISH MASH: Boil the kettle. Place a pot of cold salted water over a high heat. Add in the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and mash until smooth. Stir through the horseradish sauce, a knob of butter or coconut oil (optional), and a splash of milk or milk alternative. Season to taste and set aside for plating. Place the shredded kale in a bowl with a drizzle of oil, lemon zest, dukkah and some seasoning. Using your hands, gently massage until softened and coated in oil. Set aside for step 4. WINE O’CLOCK: Dilute the beef stock with 100ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-7 minutes until soft, shifting regularly. Add in the grated garlic and chopped thyme and sauté for about 1 minute until fragrant. Stir through the red wine and cook for 2-3 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 5-7 minutes until slightly thickened and reduced, stirring regularly. Season and add a sweetener of choice to taste. Remove from the heat, cover with the lid, and set aside to keep warm. SIZZLING SIRLOIN: Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 1-2 minutes until crispy. Continue to fry for 3-5 minutes per side or until cooked to your preference. In the final minute, baste with a knob of butter. Remove from the pan, lightly season, and allow to rest for 5 minutes before slicing. LEMONY-DUKKAH KALE: While the steak is resting, wipe the pan down and return to a medium-heat with a drizzle of oil. When hot, sauté the massaged kale for 3-4 minutes until wilted. On completion, squeeze over lemon juice to taste. Remove from heat, cover with a lid, and set aside to keep warm until serving.

What should be prepared from my kitchen to make Sirloin On Horseradish Mash?

Beef, Beef Stock, De-Alcoholised Red Wine, Dukkah, Free-Range Beef Sirloin, Fresh Thyme, Garlic Clove, Garlic Cloves, Horseradish Sauce, Kale, Lemon, Lemons, Onion, Potato

How many calories does Sirloin On Horseradish Mash have?

calories

How much fat content does Sirloin On Horseradish Mash have?

grams