Sirloin Steak With Bourguignon Sauce And Creamy Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Boil a full kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Meanwhile, peel and cut your shallot[s] into wedges

Chop your baby button mushrooms in half

Peel and finely slice (don't chop!) your garlic

Re boil half a kettle

Trim, then add your green beans to a large piece of tin foil (or two!) with a large splash of cold water and a small knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel and add to a baking tray[s]

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray[s] in the oven for 10-12 min or until the green beans tender with a slight bite

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

Pat your sirloin steak[s] dry with kitchen paper, then drizzle with vegetable oil and season with a pinch of salt on both sides

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 steak[s] is cooked, transfer to a plate to rest, reserve the pan

Combine your gravy base and red wine paste with 200ml [300ml] [400ml] boiled water – this is your bourguignon stock

Return the reserved pan to a medium-high heat with a little butter

Once melted , add the halved mushrooms, wedged shallot and sliced garlic and cook for 3-4 min or until starting to brown

Once browned, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and cook for 1 min, then add the bourguignon stock with your bay leaf[ves] and stir it all together, cook for 3-4 min or until thickened – this is your bourguignon pan sauce

Once thickened, return your steak[s] to the pan and cook for 1-2 min or until warmed through

Return the potatoes to a low heat with a knob of butter, a splash of milk and a pinch of salt and pepper and mash until smooth