The ColleysFamily recipe collection
Sirloin steak with chips, mushrooms and roasted tomato

Week 1 - Thursday

Sirloin Steak with Chips & Peppercorn Sauce

with mushrooms and roasted tomatoes

A proper steak night with juicy sirloin, crisp homemade chips, buttery mushrooms, roasted tomatoes and a simple creamy peppercorn sauce.

Serves4
Prep15 mins
Cook35 mins
LevelMedium

Method

  1. Heat the oven to 220C/200C fan. Rinse the cut chips, dry them very well, toss with 1 tbsp oil and a little salt, then spread on a baking tray. Bake for 30-35 minutes, turning once, until golden and crisp.

  2. Put the tomato halves on a small tray, season and roast for the final 15-20 minutes of the chip cooking time.

  3. Take the steaks out of the fridge 20 minutes before cooking. Pat dry and season generously with salt and black pepper.

  4. Heat a large frying pan until very hot. Rub the steaks with the remaining oil and cook for about 2-3 minutes per side for medium-rare, or to your preferred doneness. Add the butter and garlic for the final minute and baste the steaks. Transfer to a warm plate and rest for 5-10 minutes.

  5. Add the mushrooms to the same pan and cook for 4-5 minutes until browned. Remove and keep warm.

  6. For the sauce, add the crushed peppercorns and beef stock to the pan. Bubble for 2 minutes, then stir in the cream and Dijon mustard. Simmer gently until slightly thickened.

  7. Serve the rested steaks with chips, mushrooms and tomatoes, spooning the peppercorn sauce over or alongside.

Family DinnersQuick & EasyTwo-Week Meal Plan

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Sirloin Steak with Chips & Peppercorn Sauce

with mushrooms and roasted tomatoes

Serves 4Prep 15 minsCook 35 minsMedium

Ingredients

  • 4 sirloin steaks, about 200g each
  • 800g Maris Piper potatoes, cut into chips
  • 2 tbsp sunflower oil
  • 250g chestnut mushrooms, halved
  • 4 tomatoes, halved
  • 25g butter
  • 1 garlic clove, lightly crushed
  • 1 tsp black peppercorns, coarsely crushed
  • 150ml beef stock
  • 150ml double cream
  • 1 tsp Dijon mustard
  • Salt
Cook's noteFor medium steak, aim for a core temperature of about 60C after resting; cook to your own preference. Air-fryer chips work well if you want to keep the oven free for the tomatoes.

Method

  1. Heat the oven to 220C/200C fan. Rinse the cut chips, dry them very well, toss with 1 tbsp oil and a little salt, then spread on a baking tray. Bake for 30-35 minutes, turning once, until golden and crisp.
  2. Put the tomato halves on a small tray, season and roast for the final 15-20 minutes of the chip cooking time.
  3. Take the steaks out of the fridge 20 minutes before cooking. Pat dry and season generously with salt and black pepper.
  4. Heat a large frying pan until very hot. Rub the steaks with the remaining oil and cook for about 2-3 minutes per side for medium-rare, or to your preferred doneness. Add the butter and garlic for the final minute and baste the steaks. Transfer to a warm plate and rest for 5-10 minutes.
  5. Add the mushrooms to the same pan and cook for 4-5 minutes until browned. Remove and keep warm.
  6. For the sauce, add the crushed peppercorns and beef stock to the pan. Bubble for 2 minutes, then stir in the cream and Dijon mustard. Simmer gently until slightly thickened.
  7. Serve the rested steaks with chips, mushrooms and tomatoes, spooning the peppercorn sauce over or alongside.
Sirloin Steak with Chips & Peppercorn Sauce • The Colleys family recipe collectionServes 4