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How to make Sirloin steaks with boulangere potatoes

Yield = 4
Prep time: 0:20
Cook time: 0:55
Total time: 1:15

Ingredients

  • 900g desiree potatoes, peeled, thinly sliced
  • 1/3 cup finely chopped lemon thyme
  • 225g butter, finely chopped, softened
  • 310ml (1 1/4 cups) Massel chicken style liquid stock
  • 2 tablespoons finely chopped basil
  • 1 lemon, zested
  • 1 clove garlic, crushed
  • 4 x 220g beef sirloin steaks, trimmed
  • Olive oil, to brush
  • Green beans (optional), to serve

Method

  • Step 1 Layer potatoes, 2 tablespoons lemon thyme and 100g butter in a 1.5L (6-cup) ovenproof dish. Pour over chicken stock, cover dish tightly with foil and bake for 30 minutes. Remove foil and bake for a further 20 minutes or until potatoes are tender and the top is light golden.
  • Step 2 Meanwhile, to make herb butter, place remaining 125g butter and lemon thyme, basil, lemon zest and garlic in a small bowl and season with salt and pepper. Stir well to combine. Cover with plastic wrap and refrigerate until needed.
  • Step 3 Heat a chargrill pan or barbecue to high. Brush steaks lightly with oil, add to pan and cook for 3 minutes. Turn over and cook for a further 2 minutes for medium-rare or until cooked to your liking. Season and rest, loosely covered with foil, for 5 minutes.
  • Step 4 Top steaks with a spoonful of herb butter and serve with boulangère potatoes and beans, if using.