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 with minted jersey royals, heritage tomato salad & peppercorn sauce
Bring the taste of Hawksmoor home with this grass-fed British beef feast! Juicy sirloin steak, marbled and tender, meets British asparagus, heritage tomatoes and potatoes, scattered with fresh-cut herbs. To finish? Silky homemade peppercorn sauce.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 360g heritage cherry tomatoes
- 1 handful of fresh mint
- 260g asparagus
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 shallot
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh flat-leaf parsley
- 1 beef stock cube (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)
- 2 x sharing sirloin steak
- 600g jersey royal pearls
- 2 tbsp dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 garlic clove
Nutritional Information
Calories: 528
Protein: 43g
Carbs: 35g
Fat: 25g
Sirloin steak with minted jersey royals, heritage tomato salad & peppercorn sauce
Bring the taste of Hawksmoor home with this grass-fed British beef feast! Juicy sirloin steak, marbled and tender, meets British asparagus, heritage tomatoes and potatoes, scattered with fresh-cut herbs. To finish? Silky homemade peppercorn sauce.
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Cooking Instructions
- 30 minutes prior to cooking, remove the steaks from the fridge and pat dry with paper towel.
- Boil a kettle. Dissolve the stock cube in a jug with 50ml boiling water. Place the potatoes in a saucepan with a sprig of mint, then cover with salted boiling water and boil for 20 mins, until cooked through.
- Slice 1 shallot into thick rings; finely dice the other. Finely chop the garlic. Remove the mint and parsley leaves from their stalks; finely chop half the herbs (keep the rest whole, discarding the stalks). Trim the asparagus. Halve the tomatoes.
- Make the salad. To a bowl, add the tomatoes, shallot rings, chopped herbs and 1/2 tbsp olive oil. Season with sea salt and black pepper, then mix.
- Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Season the steaks with sea salt, then place in the pan. Cook until golden brown (as a guide: 5-6 mins on each side for medium-rare or 8-10 mins on each side for well-done). Remove the steaks from the pan and leave to rest on a plate.
- Meanwhile, fill a saucepan with salted boiling water. Boil the asparagus for 2 mins, then drain. Make the sauce. Reheat the saucepan with 1 tbsp oil. Soften the garlic and diced shallot for 3 mins, then add the stock, cream, vinegar and mustard. Simmer for 5 mins, until thickened, then season with sea salt and a generous amount of black pepper.
- Wipe the steak frying pan clean and reheat with 1/2 tbsp oil. Cook the asparagus for 1 min, until heated through. Season with sea salt.
- Drain the potatoes, then stir through the herb leaves and 1/2 tbsp olive oil. Serve the steaks with the potatoes and asparagus; pour over the peppercorn sauce. Serve the tomato salad on the side.
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