eCook Meal
SIRLOIN & PEPPERCORN SAUCE
with crème fraîche & sweet potato wedges
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R318.30
for 4 servings · R79.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Rainbow Peppercorns needs 30 mlRainbow Peppercorns in Grinder 45 g R59.99 · whole pack (size can't be divided)R59.99
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Balsamic Vinegar Sachet needs 4Lay's Carribbean Onion and Balsamic Vinegar Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beef Stock needs 10 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 2% of packR1.10
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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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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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Medley Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef, Beef Sirloin, Beef Stock, Creme Fraiche, Garlic, Green Leaves, Medley Baby Tomatoes, Rainbow Peppercorns, Rosemary, 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?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make SIRLOIN & PEPPERCORN SAUCE?
Balsamic Vinegar, Beef, Beef Sirloin, Beef Stock, Creme Fraiche, Garlic, Green Leaves, Medley Baby Tomatoes, Rainbow Peppercorns, Rosemary, Sweet Potato
How many calories does SIRLOIN & PEPPERCORN SAUCE have?
calories
How much fat content does SIRLOIN & PEPPERCORN SAUCE have?
grams