eCook Meal
Sirloin On Horseradish Mash
with lemon and dukkah sautéed kale & a deluxe red wine jus
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R294.63
for 4 servings · R73.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dukkah needs 30 mlCoriander and Roasted Seed Dukkah 60 g R35.99 · whole pack (size can't be divided)R35.99
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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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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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Kale needs 320 gKale Min 350 g 350 g at R35.99 · 91% of packR32.91
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Horseradish Sauce
- De-alcoholised Red Wine
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Sirloin, Beef Stock, De-Alcoholised Red Wine, Dukkah, Garlic, Horseradish Sauce, Kale, Lemon, Onion, Potato, Thyme
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?
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! 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. 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.
What should be prepared from my kitchen to make Sirloin On Horseradish Mash?
Beef, Beef Sirloin, Beef Stock, De-Alcoholised Red Wine, Dukkah, Garlic, Horseradish Sauce, Kale, Lemon, Onion, Potato, Thyme
How many calories does Sirloin On Horseradish Mash have?
calories
How much fat content does Sirloin On Horseradish Mash have?
grams