The ColleysFamily recipe collection
Sirloin steak with peppercorn sauce, chunky chips, peas and grilled tomato

Midweek treat

Aldi Sirloin Steak Night

Pan-seared sirloin with chunky chips, peas, grilled tomato and peppercorn sauce

Pan-seared Aldi sirloin steaks served with chunky chips, peas, grilled tomato and a creamy homemade peppercorn sauce. A complete steak night for four.

Serves4
Prep10 mins
Cook30 mins
LevelEasy

Method

  1. Take the steaks out of the fridge 20 minutes before cooking. Heat the oven and cook the chips according to their packet instructions.

  2. For the sauce, soften the shallot in a small knob of butter for 3 minutes. Add the peppercorns and stock; bubble until reduced by about half. Stir in the cream and mustard, then simmer gently until thickened. Keep warm.

  3. Season the tomato halves and grill or fry cut-side down for 4-5 minutes. Cook the peas and drain.

  4. Pat the steaks dry, rub with oil and season generously. Heat a heavy frying pan until very hot.

  5. For steaks around 2cm thick, cook for roughly 2 minutes per side for medium-rare or 3 minutes per side for medium. Add the remaining butter for the final minute and spoon it over the steaks.

  6. Rest the steaks on a warm plate for 5-8 minutes. Serve with the chips, peas, tomato and peppercorn sauce.

Family Dinners

You may also like

Steak night  •  Peppercorn  •  Classic

Aldi Sirloin Steak Night

Pan-seared sirloin with chunky chips, peas, grilled tomato and peppercorn sauce

Serves 4Prep 10 minsCook 30 minsEasy

Ingredients

  • 4 Aldi sirloin steaks, about 200-250g each
  • 800g frozen chunky oven chips
  • 300g frozen peas
  • 4 large tomatoes, halved
  • 1 tbsp vegetable oil
  • 25g butter
  • Salt and black pepper
  • 1 small shallot, finely chopped
  • 1 tsp crushed black peppercorns
  • 100ml beef stock
  • 150ml double cream
  • 1 tsp Dijon mustard
Cook's noteSteak thickness varies, so use the timings as a guide. Resting keeps the meat juicier.

Method

  1. Take the steaks out of the fridge 20 minutes before cooking. Heat the oven and cook the chips according to their packet instructions.
  2. For the sauce, soften the shallot in a small knob of butter for 3 minutes. Add the peppercorns and stock; bubble until reduced by about half. Stir in the cream and mustard, then simmer gently until thickened. Keep warm.
  3. Season the tomato halves and grill or fry cut-side down for 4-5 minutes. Cook the peas and drain.
  4. Pat the steaks dry, rub with oil and season generously. Heat a heavy frying pan until very hot.
  5. For steaks around 2cm thick, cook for roughly 2 minutes per side for medium-rare or 3 minutes per side for medium. Add the remaining butter for the final minute and spoon it over the steaks.
  6. Rest the steaks on a warm plate for 5-8 minutes. Serve with the chips, peas, tomato and peppercorn sauce.
Aldi Sirloin Steak Night • The Colleys family recipe collectionServes 4