The week commencing Monday 27th November we have the following available.
- Main crop potatoes
- Baking potatoes
- Salad potatoes
For quantities and prices please see our Seasonal page for more information.
Sirloin steak with dauphinoise potatoes and honey roast carrots.
500 grams Carrots
4 large Potatoes
250 ml Milk
250 ml Cream
1 tbsp Honey
up to 4 tbsp Oil
3 cloves of garlic
pepper and salt
Gruyere Cheese (optional)
Before you start, make sure you take your sirloin steak out of the fridge/ freezer so it can warm up to room temperature. This way it will cook more evenly.
Preheat the oven to 180°/350°F/Gas Mark 4.
Wash and cut your carrot into batons. Place the carrots into an ovenproof tray. Mix some oil and honey together and drizzle it over the carrots. Move the carrots around to coat them evenly in the oil and honey mixture.
Roast in the oven for 45 minutes until slightly browned and tender.
Preheat the oven to 190°C/375°F/Gas Mark 5.
Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Wash and slice the potatoes very finely (approx. 3-4mm) and add them to the cream and simmer for 3 minutes until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish. Pour over the garlic infused cream (discarding the garlic). Scatter over the cheese, if using. Then bake for 30 minutes until the potatoes are soft and browned. I didn’t have any gruyere cheese, so used parmesan, which was just as delicious!
Get a large frying pan and add some oil. Let it get very hot, until it starts to smoke. Place your steak into the frying pan without moving it around. (Don’t add more than 2 steaks at once as it reduces the heat too much). Sear the steak for the desired amount of time, then turn it over to sear the other side. Remove your steak from the pan and leave to rest. Season with salt and pepper.
Rare: 2 minutes each side, rest for 5 minutes
Medium rare: 3 minutes each side, rest for 4 minutes
Medium: 3-4 minutes, rest for 3 minutes
Medium well: 4-5 minutes, rest for 2 minutes
Well done: 5 minutes each side, rest for 1 minute.
Then plate up and enjoy! Yum Yum!