Beef Sirloin with Colcannon Potato and Shaved Carrot Salad

Beef Sirloin with Colcannon Potato and Shaved Carrot Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 15, 2018.
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Be careful the pan isn’t too hot when adding the peppercorn jus, as it may reduce too much and intensify the peppery flavour. Stir through any beef resting juices into the jus. Deglazing is dissolving the caramelised browned bits on the pan by adding liquid such as wine, which then adds flavour to the jus. Alternatively, cook beef on BBQ hot plate, for 2-3 minutes each side for medium-rare.

Ingredients

Colcannon

  • 150g potatoes
  • 1 tsp butter
  • 1 Tbsp milk
  • 1 spring onion
  • ½ bag baby spinach and kale leaf mix

Salad

  • ½ carrot
  • ½ Lebanese cucumber
  • 1 spring onion, white part only
  • ½ punnet cherry tomatoes
  • 1 tsp Dijon mustard
  • Juice of ½ lemon

Beef

  • 150g beef sirloin steak (at room temperature)
  • ¼ cup white wine or chicken stock
  • 1-2 Tbsp peppercorn jus

Steps

  1. Bring a small pot of salted water to the boil. Peel and dice potatoes 1cm. Cook in pot of boiling water for 10-12 minutes, until very soft. Drain well and mash with butter and milk until smooth. Thinly slice green part of spring onion (reserve white part), fold through mash with spinach and kale mix. Season to taste.
  2. While potatoes cook, peel carrot and cucumber into ribbons; thinly slice white part of spring onion; cut cherry tomatoes in half. Add all to a medium bowl and set aside.
  3. Heat a drizzle of oil in a small fry-pan on high heat. Pat beef dry and season. Cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes.
  4. While beef rests, remove pan from heat, add wine/ stock to deglaze the pan and allow to reduce. Once reduced and pan is a little cooler, add peppercorn jus to warm through.
  5. Just before serving, add mustard, lemon juice and a drizzle of oil to bowl with salad. Mix to combine and season to taste.
  6. To serve, place colcannon, salad and beef onto a plate. Drizzle peppercorn jus over beef.

Nutritional Information

Energy 2305 kj
551 kcal
Protein 44.5g
Carbohydrate 37.5g
Fat 23.0g