Seared Steak on a Potato Cake with Red Wine Sauce, Pea Purée and Turmeric Potatoes

Seared sirloin served with turmeric potato slices, a smooth pea purée, and a glossy red wine reduction sauce.

Beef Main Course Gourmet Steak Red Wine Sauce

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

85.1g

per serving

85.1 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

Mixed with a little water

CondimentsSauces

piece

Beef Stock Cube

Crumbled

Dairy

Butter

Liquids

200

Red Wine

For the sauce

Meat

0.5

piece

Sirloin Steak

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

pinch

Turmeric

OilsFats

tsp

Vegetable Oil

For brushing

tbsp

Olive Oil

Vegetables

piece

Potato

Cut into 2cm slices

Peas

Fresh shelled and cooked

Method

Simmer red wine and beef stock in a pan until reduced by two-thirds.

Boil potato slices with turmeric for 8 minutes until tender and drain.

Fry potatoes in melted butter for 4 minutes per side until golden.

Season steak with pepper, brush with oil, and griddle for 3 minutes per side.

Rest the steak in a warm place.

Blend cooked peas and olive oil in a food processor to form a purée.

Stir cornflour slurry into the wine sauce and simmer until thickened.

Plate potatoes in a petal shape, top with steak, pea purée, and wine sauce.