What are the main ingredients in Sirloin On Horseradish Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Milk (optional), Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Milk (optional), Sugar/Sweetener/Honey, Paper Towel

Sirloin On Horseradish Mash

Name: Sirloin On Horseradish Mash
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Milk (optional); Sugar/Sweetener/Honey; Paper Towel

This pan-seared sirloin steak gets the royal treatment drizzled with a gorgeous red wine sauce and served with a creamy horseradish mash. Accompanied with a heap of perfectly sautéed lemony-dukkah kale!

Sirloin On Horseradish Mash

with lemon and dukkah sautéed kale & a deluxe red wine jus

Hands on Time: 20 - 40 minutes

Overall Time: 25 - 50 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Milk (optional)
Sugar/Sweetener/Honey
Paper Towel

Serves 1

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 10-15 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 75ml 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 steak dry with paper towel. When the pan is hot, sear the steak 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.
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!

Potato - 200g
Horseradish Sauce - 15ml
Kale - 80g
Lemon - 1
Dukkah - 7,5ml
Beef Stock - 5ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 2g
De-alcoholised Red Wine - 65ml
Free-range Beef Sirloin - 160g

Download the Recipe

Serves 2

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.
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!

Potato - 400g
Horseradish Sauce - 30ml
Kale - 160g
Lemon - 1
Dukkah - 15ml
Beef Stock - 10ml
Onion - 1
Garlic Cloves - 2
Fresh Thyme - 4g
De-alcoholised Red Wine - 125ml
Free-range Beef Sirloin - 320g

Download the Recipe

Serves 3

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 20-25 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 125ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-10 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 3-5 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 7-10 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 large 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 4-5 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.
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!

Potato - 600g
Horseradish Sauce - 45ml
Kale - 240g
Lemons - 2
Dukkah - 22,5ml
Beef Stock - 15ml
Onion - 1
Garlic Cloves - 3
Fresh Thyme - 6g
De-alcoholised Red Wine - 170ml
Free-range Beef Sirloin - 480g

Download the Recipe

Serves 4

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 20-25 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 150ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-10 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 3-5 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 10-12 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 large 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 4-5 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.
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!