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.
Sharing Sirloin Steak with Chestnut Gravy & Salsa Verde
Tender, Sirloin steak medallions from British beef are the star of the show here – served alongside a creamy chestnut and mushroom gravy, vibrant roasted carrots and a decadent potato-parsnip mash. A dollop of our salsa verde, with fragrant horseradish and capers, adds a deliciously herby kick. Even better? Every serving provides 1/3 of your daily fibre
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 240g chestnut mushrooms
- 80g chestnuts
- 3 garlic clove
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 20g capers (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh mint
- 2 large potatoes
- 2 parsnip
- 2 carrot
- 2 x sharing sirloin steak
Nutritional Information
Calories: 534
Protein: 42g
Carbs: 49g
Fat: 19g
Sharing Sirloin Steak with Chestnut Gravy & Salsa Verde
Tender, Sirloin steak medallions from British beef are the star of the show here – served alongside a creamy chestnut and mushroom gravy, vibrant roasted carrots and a decadent potato-parsnip mash. A dollop of our salsa verde, with fragrant horseradish and capers, adds a deliciously herby kick. Even better? Every serving provides 1/3 of your daily fibre
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a masher, a measuring jug, a small bowl & a large frying pan
Get started on the veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Quarter the carrots lengthways, then cut into 3cm long batons
- Place onto the lined baking tray with 2 tsp oil, salt and pepper. Roast for 20-25 mins / air fryer 18-20 mins, until soft and golden
- Meanwhile, peel the potatoes and parsnips, then dice into 2cm chunks. Add both to the saucepan and simmer for 15-18 mins until soft, then drain
Make the salsa verde
- Pick the mint leaves from the stalks, then finely chop, along with the parsley. Roughly chop the capers
- In the small bowl, mix together the herbs, capers, half the mustard, half the horseradish and 1 tbsp oil. Season with salt and pepper. Stir well and set aside
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the steaks, then cook until golden (as a guide: cook for 3-4 mins on each side for medium-rare, or 6-7 mins for well done)
- Quickly sear the edges of the steaks, then transfer to a plate, cover in foil and leave to rest
Make the chestnut gravy
- Meanwhile, finely chop or crush the garlic. Quarter the mushrooms and chestnuts
- Reheat the frying pan on medium-high heat. Once hot, add the mushrooms and cook for 5 mins, until softened
- Stir in the chestnuts and garlic and cook for 30 secs, then add the stock powder and 200ml hot water. Bring to a boil, then simmer for 2-3 mins, until thick and glossy
Last bits & plate up
- Return the potato and parsnip to the saucepan and mash with the remaining mustard and horseradish. Season to taste
- Thinly slice the steaks against the grain
- Serve the steaks onto plates, with the mash and carrots alongside. Drizzle with the chestnut gravy. Spoon over the salsa verde
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