The perfect partnership of free-range beef sirloin and creamy pepper sauce, with rainbow peppercorns and crème fraîche. There’s nothing like a classic steak supper to keep you healthy and invigorated.
SIRLOIN & PEPPERCORN SAUCE
SIRLOIN & PEPPERCORN SAUCE
with crème fraîche & sweet potato wedges
Hands on Time: 35 - 45 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Balsamic Vinegar Sachet
- Beef
- Beef Stock
- Creme Fraiche
- Free-Range Beef Sirloin
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Medley Baby Tomatoes
- Rainbow Peppercorns
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Butter (optional)
- Water
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the Beef stock with 50ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the Beef stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the Beef stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SOME SAUCY PREP
Dilute the Beef stock with 150ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife.
GET FRESH
When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving.
PEPPERY SAUCE
Place a pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving.
FRY THE STEAKS
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final 1-2 minutes, baste the steaks with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
CLASSIC STEAK DINNER
Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics!
Frequently Asked Questions
What is the preparation time for SIRLOIN & PEPPERCORN SAUCE?
The preparation time for SIRLOIN & PEPPERCORN SAUCE with crème fraîche & sweet potato wedges is between 35 and 45 minutes.
What is the total time required to make SIRLOIN & PEPPERCORN SAUCE with crème fraîche & sweet potato wedges?
The total time required to make SIRLOIN & PEPPERCORN SAUCE with crème fraîche & sweet potato wedges is between 45 and 55 minutes.
How many servings does SIRLOIN & PEPPERCORN SAUCE provide?
4 servings
What are the main ingredients in SIRLOIN & PEPPERCORN SAUCE?
Balsamic Vinegar Sachet, Beef, Beef Stock, Creme Fraiche, Free-Range Beef Sirloin, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, Medley Baby Tomatoes, Rainbow Peppercorns, Sweet Potato
What is the nutritional information of SIRLOIN & PEPPERCORN SAUCE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SIRLOIN & PEPPERCORN SAUCE?
SOME SAUCY PREP: Dilute the beef stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a large knife. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. SWEET POTATO WEDGES: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato wedges and rosemary sprigs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. GET FRESH: When the sweet potato is halfway, toss the halved baby tomatoes and rinsed green leaves with a squeeze of balsamic vinegar and a drizzle of oil. Set aside for serving. PEPPERY SAUCE: Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced. Stir through the crème fraîche and simmer for a further 1-2 minutes. Season to taste and remove from the heat. Pop on a lid to keep warm and set aside for serving. CLASSIC STEAK DINNER: Dish up the roast sweet potato wedges and juicy sirloin slices. Drizzle over the creamy peppercorn sauce and serve with the fresh salad on the side. You can’t beat the classics! FRY THE STEAK: Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 2-4 minutes until the fat is crispy. Then, fry each side for 3-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the heat and set aside to rest for 5 minutes before slicing.
What should be prepared from my kitchen to make SIRLOIN & PEPPERCORN SAUCE?
Balsamic Vinegar Sachet, Beef, Beef Stock, Creme Fraiche, Free-Range Beef Sirloin, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, Medley Baby Tomatoes, Rainbow Peppercorns, Sweet Potato
How many calories does SIRLOIN & PEPPERCORN SAUCE have?
calories
How much fat content does SIRLOIN & PEPPERCORN SAUCE have?
grams
Woolies Products in this dish
