Grass-fed Aberdeen Angus Beef Sirloin with golden potatoes and skin-on seasonal trimmings

Serving size

1 person 2 people 4 people

Ingredients

1 medium handful herb bouquet garni

(A fresh bunch of Sage leaves, Rosemary and Thyme sprigs)
1000g aberdeen angus sirloin joint

(Sirloin Joint)
350g Freja Beef Cooking Bone Broth

(99% bone broth (water, beef bones*, beef meat*), salt, apple cider vinegar, tomato paste, onion, carrot, leek, black pepper)
4 tbsp cornflour (use half)
80g kale (purple)
400g beetroot (candy)
160 x Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g mixed salad leaves
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 shallot
1 handful of fresh tarragon
1 handful of fresh flat-leaf parsley
1 handful of fresh chives
3 onion
2 purple carrot
200g white carrot
2 carrot
200g raw beetroot
12 baby potatoes

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	947Kcal
	367kJ	3962kJ
Fat	4.3g	47g
of which saturates	1.5g	16g
Carbohydrates	6g	66g
of which sugars	3.3g	35g
Protein	6.2g	67g
Salt	0.19g	2.0g
Fibre	1.3g	14g

Back

High protein 1/3 daily fibre 5 of 5 a day New Low sat fat

Grass-fed Aberdeen Angus Beef Sirloin with golden potatoes and skin-on seasonal trimmings

Name: Grass-fed Aberdeen Angus Beef Sirloin with golden potatoes and skin-on seasonal trimmings
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium handful herb bouquet garni; 1000g aberdeen angus sirloin joint; 350g Freja Beef Cooking Bone Broth; 4 tbsp cornflour (use half); 80g kale (purple); 400g beetroot (candy); 160 x Cavolo Nero (whole leaf); 60g maple and mustard dressing; 80g mixed salad leaves; 1 tbsp apple cider vinegar; 1 shallot; 1 handful of fresh tarragon; 1 handful of fresh flat-leaf parsley; 1 handful of fresh chives; 3 onion; 2 purple carrot; 200g white carrot; 2 carrot; 200g raw beetroot; 12 baby potatoes

Prep time: 45 mins

Total time: 80 mins

Cuisine: British

Food group: Beef

Lay the table for a truly exceptional Sunday lunch with Mindful Chef x Pythouse Kitchen Garden. Tender grass-fed Aberdeen Angus is the centrepiece of this Green Michelin Star-inspired roast. Infused in the oven with a fragrant bouquet garni and perfectly paired with the finest trimmings: delicate orange, purple and white carrots, served with the skins on; roasted cavolo nero and sweet candied beetroot for earthiness; a vibrant kale salad for freshness. And finally, golden potatoes, lightly crushed for crispy, caramelised edges. Finish with a decadent beef sauce.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 200C / fan 180C / gas mark 6
Bring a large saucepan filled with salted water to a boil
Line 2 baking trays with parchment paper
Pull out a large baking dish, a large bowl, 2 small bowls, a small saucepan, a sieve & a measuring jug

Get started

Remove the beef from the fridge and allow to come to room temperature
Trim and cut the beetroot and onions into 2cm wedges, then add to the large baking dish. Toss with 2 tsp olive oil, a pinch of salt and pepper. Roast for 20 mins, until softening
Meanwhile, add the potatoes to the saucepan of boiling water and simmer for 16-18 mins, until softened, then drain

Prep the rest

Thinly slice the shallot and add to a small bowl with the vinegar and a pinch of salt and pepper. Toss to coat, then set aside to pickle
Finely chop the chives and parsley. Pick the tarragon leaves and also finely chop. Add the chopped herbs to the other small bowl and mix
Strip the kale from the stalk and finely chop, then add to the large bowl. Pour over half the maple & mustard dressing and massage the kale for 1-2 mins, until softened. Set aside
Strip the cavolo nero from the stalks and roughly chop. Cut the carrots into 1cm batons

Roast the potatoes & beef

Add the potatoes to a baking tray and use the bottom of a bowl or pan to lightly crush each potato. Drizzle with 2 tsp oil and season with salt and pepper. Roast for 40-45 mins, until golden
Meanwhile, season the beef generously with salt and pepper. Heat the large frying pan on high heat. Once hot, place the beef, fat side down, into the frying pan. Sear the beef for 3 mins on each side, turning with tongs until evenly browned all over
Place the beef on top of the beetroot and onion wedges and roast for another 18-20 mins for rare, 23-25 mins for medium-rare and 28-30 mins for medium-well cooked. Once cooked, transfer the beef to a plate, cover with foil and leave to rest for 10 mins

Simmer the beef broth

Add the carrots to the other baking tray and toss with 1 tsp olive oil, salt and pepper. Roast for 25-30 mins, until soft and golden
In the measuring jug, mix the cornflour with 50ml cold water
Add the broth and bouqet garni to the small saucepan on medium heat. Stir in the cornflour slurry and simmer for 15-18 mins, until thickened slightly. Season generously with salt and pepper

Finish & serve up

When the potatoes have 5 mins remaining, add the cavolo nero to the tray and toss with 1/2 tsp oil, salt and pepper. Return to the oven until softened
Add the salad leaves, pickled shallot and 1 tsp herbs to the kale bowl and toss to combine. Stir another 1 tsp herbs through the beef sauce (discarding the bouquet garni). Season to taste. Toss another 1 tsp herbs through the roasted beetroot and onion wedges
Thinly slice the Aberdeen Angus beef, then serve with the roasted veg, smashed potatoes, salad and beef sauce, sharing style. Drizzle the remaining maple & mustard dressing over the salad. Sprinkle over any remaining herbs