A sweet carrot and swede mash and rich sauce accompany our succulent sirloin steaks, cooked to perfection.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 45 minutes
    • Irish

    Highland Sirloin Steaks

    Recipe Information

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    4 x British Specially Selected Dry Aged 6oz Sirloin Steaks

    1 x Swede

    500g Chantenay Carrots

    1 x Onion

    1 x Quixo Beef Stock Cube

    60ml Double Cream

    70g Salted Butter

    100ml Semi Skimmed Milk

    1 x flat teaspoon Bramwells English Mustard

    30ml Napoleon Brandy

    1 x dsp The Pantry Lemon Juice

    A little Solesta Sunflower Oil

    Salt and Black Pepper

    50ml Boling Water


    Peel the swede and carrots and chop into medium chunks- put in a large saucepan, cover with boiling water, season with some salt, bring to the boil, cover and simmer for 30 minutes until tender.

    Meanwhile, peel and chop the onion finely, put in a small saucepan with a little sunflower oil, cook on a low light till the onion is soft but not coloured.

    Add the mustard and the brandy - dissolve the stock cube in the boiling water and add to the onion, pour in the cream and the lemon juice and some ground black pepper - simmer for 5 minutes.

    Drain the cooked vegetables and mash along with the butter and milk, keep warm while you cook the steaks.

    Cook the steaks under the grill or in a griddle pan to your liking.

    Serve on a pile of the mashed vegetables and topped with onion mustard brandy cream sauce.