21-Day Aged Sirloin Steak With Truffled Mushroom Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Add a very generous drizzle of vegetable oil to a baking tray and put the tray in the oven for 5-6 min or until the oil is very hot

Meanwhile, chop the potatoes (skins on) into fries, then pat the fries dry with kitchen paper

Tip: This helps the fries get extra crispy!

Chop your chestnut mushrooms roughly

Dissolve your gravy base in 125ml [200ml] [250ml] boiled water – this is your gravy stock

Once the oil is very hot, remove the tray from the oven and carefully add the fries to the hot oil

Season with a generous pinch of salt and pepper and give everything a gentle mix up until the fries are coated in the oil

Return the tray to the oven for 20-25 min or until the fries are golden and crispy

Pat the sirloin steaks dry with kitchen paper, drizzle them with vegetable oil and season with a pinch of salt on both sides

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the sirloin steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steaks are cooked, transfer to a plate to rest (save the pan!)

While the steak is cooking, add the Tenderstem broccoli to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 3-4 min or until tender with a slight bite, then drain

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced mushrooms and cook for 3-4 min or until golden

Once golden, add the gravy stock and clotted cream and cook for 1-2 min further or until thickened slightly

Once thickened add your truffle oil and give everything a good mix up – this is your truffled mushroom sauce

Slice the rested steak finely on a clean board