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.
Sirloin steak, mushroom sauce & pesto hash
Seared sirloin with fresh pea and potato hash served mushroom sauce & fresh pea shoots
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 6 baby potatoes
- 1 tbsp cornflour
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 garlic clove
- 150g peas
- 25g pea shoots
- 1 handful of fresh thyme
- 1 sharing sirloin steak
- 1 shallot
- 120g chestnut mushrooms
Nutritional Information
Calories: 516
Protein: 47g
Carbs: 42g
Fat: 17g
Ingredients
- 1 beef stock cube (use a quarter) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 900g baby white potatoes (use half)
- 2 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 tbsp basil pesto (use half) (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 1 sirloin steak
- 120g chestnut mushrooms (use half)
- 1 handful of fresh thyme (use half)
- 1 tsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 150g peas (use half)
- 2 garlic clove
- 25g pea shoots (use half)
- 1 shallot (use half)
- 2 tsp cornflour (use half)
Nutritional Information
Calories: 533
Protein: 46g
Carbs: 46g
Fat: 18g
Sirloin steak, mushroom sauce & pesto hash
Seared sirloin with fresh pea and potato hash served mushroom sauce & fresh pea shoots
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water then add the cornflour and stir. Quarter the potatoes, place in a saucepan and cover with lightly salted boiling water. Boil for 12-15 mins until cooked through, adding the peas to the saucepan for the final minute, then drain altogether and set aside.
- Meanwhile, slice the mushrooms. Finely dice the shallot. Finely chop or crush the garlic. Remove the thyme leaves from their stalks and finely chop.
- Heat a frying pan with 2 tsp oil on a medium heat. Season the steaks with sea salt and place in the pan. Cook until golden brown (as a guide: 1-2 mins each side for medium rare or 2-3 mins each side for well done). Remove the steaks from the pan and leave to rest on a plate (keep warm).
- Keep the pan on the heat. Heat 1/2 tbsp oil, then add the shallot, mushroom, garlic and thyme. Sauté for 3-5 mins, then add the vinegar, stock and mustard. Simmer for 5 mins or until the sauce is thickened to your liking. Return the steaks to the pan to warm through.
- Meanwhile, heat a separate frying pan with 1 tbsp oil on a high heat. Add the potatoes and peas and sauté for 5 mins, until golden. Stir through the pesto and lightly season with sea salt and black pepper.
- Serve the steaks in the mushroom sauce with the pesto hash. Garnish with pea shoots.
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