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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 Medallion Steak with Truffle Chips, Roast Sumac Greens & Chive Sauce
Celebrate Father's Day in style with this restaurant-worthy steak dinner. Sizzle tender Sirloin medallion steaks until juicy. On the side? Golden potato chips, tossed in decadent truffle powder, and vibrant roast Tenderstem broccoli and crunchy sugar snap peas, infused with fragrant sumac. Finish with a drizzle of creamy chive and shallot sauce for a true showstopper.
High protein
1/3 daily fibre
New
Low sat fat
Father's Day
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 tsp sumac
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 80g sugar snap peas
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh chives
- 1 shallot
- 180g Tenderstem broccoli
- 2 large potatoes
- 2 sirloin medallion steaks
Nutritional Information
Calories: 655
Protein: 66g
Carbs: 47g
Fat: 22g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 shallot
- 1 handful of fresh chives (use half)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 tsp sumac (use half)
- 2g truffle zest (use half) (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g sugar snap peas (use half)
- 180g Tenderstem broccoli (use half)
- 2 large potatoes
- 1 sirloin medallion steak
Nutritional Information
Calories: 845
Protein: 70g
Carbs: 88g
Fat: 22g
Sirloin Medallion Steak with Truffle Chips, Roast Sumac Greens & Chive Sauce
Celebrate Father's Day in style with this restaurant-worthy steak dinner. Sizzle tender Sirloin medallion steaks until juicy. On the side? Golden potato chips, tossed in decadent truffle powder, and vibrant roast Tenderstem broccoli and crunchy sugar snap peas, infused with fragrant sumac. Finish with a drizzle of creamy chive and shallot sauce for a true showstopper.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a measuring jug & a grater
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into chips, then place onto a lined baking tray and toss with 1 tsp oil, salt and pepper. Roast for 15-20 mins
- Trim the broccoli. Finely dice the shallot. Finely chop the chives. Finely grate the cheese
Sizzle the steak
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium-rare, or 5-7 mins for well done). Quickly sear the edges of the steaks, then cover to keep warm and leave to rest
Roast the greens
- After 15-20 mins, move the potato to one side of the tray and add the broccoli and sugar snaps to the other. Drizzle with 1/2 tsp oil and a pinch of salt and pepper. Roast for a further 10 mins, until soft and golden
Sauce time
- Reheat the medium frying pan with 1/2 tsp oil on medium heat. Once hot, add the shallot and a pinch of salt and cook for 3-4 mins, until softening
- Add half the vinegar and cook for 30 secs, then stir in the stock, half the cheese and 150ml water (75ml for 1 person). Simmer for 2-3 mins, until thickened
- Stir in the mustard and half the chives. Season to taste with salt and pepper. Add a splash of water if it's too thick
Finish & plate up
- When ready, toss the greens with the sumac, remaining vinegar and remaining chives
- Slice the steaks against the grain
- Share the steaks between plates, drizzled with the sauce. Serve the greens and chips alongside. Sprinkle the truffle zest (use less for a milder flavour) and the remaining cheese over the chips to finish
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