Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier
This recipe is FANCY. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides: smoky garlic mash mixed with double cream, mini pithiviers bursting with a rich, creamy mushroom filling and vegetables roasted in a sugary glaze.
Perfect for special occasions, this dish really won’t fail to impress.
Sirloin steak recipe tips:
- Bring the meat to room temperature at least 20 minutes before cooking, and rest it for at least 10 minutes afterwards.
- Cook your steak to temperature to get it exactly to your liking: 52°C for rare, 60°C for medium or 71°C for well done.
- The process for the pithiviers takes up to 2 hours, so prepare ahead of time.