Sirloin with spiced butter, shallot salad, roasted carrots & mash
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 2
Ingredients
- 140g baby carrot, washed
- 50g butter
- 300-350g/11oz-12oz sirloin steak
For the spiced butter
- 75g soft butter
- 1 tbsp anchovy (from a sustainable source), chopped
- 1 tbsp capers, drained and chopped
- 1 shallot, chopped
- 2 tbsp smoked paprika
For the mash
- 2 large baking potatoes, peeled and chopped
- 2 tbsp butter
- 75ml double cream
For the shallot salad
- bunch parsley, roughly chopped
- 3 shallots, sliced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
Method
- STEP 1
First make the spiced butter. Mash the ingredients together with pepper. Form into a sausage shape between layers of cling film, twist ends closed and chill until firm. You can do this up to 3 days before or keep chilled or frozen for 1 month.
- STEP 2
For the mash, cook the potatoes in boiling salted water until tender, about 15 mins. Drain, then steam dry in the colander for a few mins. Mash with butter and cream, season and keep warm.
- STEP 3
Heat oven to 200C/180C fan/gas 6. Toss the carrots with 25g of the butter and seasoning in a roasting tray. Roast for 15-20 mins, until tender. Heat the rest of the butter in an ovenproof pan and brown the sirloin for 2 mins each side. Transfer to the oven and cook for 10 mins, for medium-rare and 15 mins for well-done. Rest for 5 mins before serving.
- STEP 4
To make the salad, toss the parsley and shallots with oil, vinegar, mustard and seasoning. Slice the steak and serve with the mash, carrots and salad, and two slices of spiced butter on top.
