Sirloin Steak with Mushroom Sauce

and Roasted Veggies

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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge 30 min prior to cooking. Peel and finely chop the shallots and garlic. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms.

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2 Prep and roast

Peel the red onion and slice it into wedges. Chop the bell pepper into large chunks. Separate the cauliflower florets. Add the vegetables to a lined baking tray. Drizzle with oil and sprinkle with salt, pepper and thyme. Roast in the oven for 25 min or until tender.

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3 Fry beef

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate to rest. 

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4 Fry veggies

Return the pan to a medium heat with another drizzle of oil. Once hot, add the mushrooms and fry for 5 min. Add the shallots and garlic and fry for 2 min further.

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5 Make sauce

Add the measured water, crumbled chicken stock cube, cooking cream and black pepper to the pan. Simmer, uncovered, for 3-4 min or until the sauce has thickened. Stir to dissolve the stock cube. Season the sauce with salt to taste. (Return the steaks to the pan and simmer for 1 min further if you'd like to coat them in the sauce.)

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6 Serve

Serve the steak and the mushroom sauce with the roasted vegetables to the side.

Tips for fussy eaters

Serve with boiled rice, mashed potatoes or mashed sweet potatoes.

Pro tip

Why not cook the steaks on the grill / barbecue / braai? If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.

There's nothing like a creamy mushroom sauce to top off a perfectly cooked steak!

Cooking Time: 30 min

Cals 820 · Prot 64 · Carbs 26 · Fat 52

Gluten-Free

Ingredients

Number of people

Steak

Sirloin steak 400 Grams
Olive oil 1 Tbsp

Roasted vegetables

Red onion 1 Piece
Red pepper 1 Piece
Cauliflower 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Dried thyme 2 Grams

Sauce

Shallots 1 Piece
Garlic cloves 2 Pieces
Mushroom 250 Grams
Olive oil 1 Tbsp
Water 100 ML
Chicken stock cube 0.5 Pieces
Cooking cream 200 ML
Black pepper 0.5 Tsp
Salt 0.5 Tsp

There's nothing like a creamy mushroom sauce to top off a perfectly cooked steak!

Cooking Time: 30 min

Cals 820 · Prot 64 · Carbs 26 · Fat 52

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge 30 min prior to cooking. Peel and finely chop the shallots and garlic. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms.

photo

2 Prep and roast

Peel the red onion and slice it into wedges. Chop the bell pepper into large chunks. Separate the cauliflower florets. Add the vegetables to a lined baking tray. Drizzle with oil and sprinkle with salt, pepper and thyme. Roast in the oven for 25 min or until tender.

photo

3 Fry beef

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate to rest. 

photo

4 Fry veggies

Return the pan to a medium heat with another drizzle of oil. Once hot, add the mushrooms and fry for 5 min. Add the shallots and garlic and fry for 2 min further.

photo

5 Make sauce

Add the measured water, crumbled chicken stock cube, cooking cream and black pepper to the pan. Simmer, uncovered, for 3-4 min or until the sauce has thickened. Stir to dissolve the stock cube. Season the sauce with salt to taste. (Return the steaks to the pan and simmer for 1 min further if you'd like to coat them in the sauce.)

photo

6 Serve

Serve the steak and the mushroom sauce with the roasted vegetables to the side.

Tips for fussy eaters

Serve with boiled rice, mashed potatoes or mashed sweet potatoes.

Pro tip

Why not cook the steaks on the grill / barbecue / braai? If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.

Ingredients

Number of people

Steak

Sirloin steak 400 Grams
Olive oil 1 Tbsp

Roasted vegetables

Red onion 1 Piece
Red pepper 1 Piece
Cauliflower 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Dried thyme 2 Grams

Sauce

Shallots 1 Piece
Garlic cloves 2 Pieces
Mushroom 250 Grams
Olive oil 1 Tbsp
Water 100 ML
Chicken stock cube 0.5 Pieces
Cooking cream 200 ML
Black pepper 0.5 Tsp
Salt 0.5 Tsp
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