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 Medallion with Sweet Potato Fries, Pickled Rhubarb Salad & Chive Sauce
Tender Sirloin steak medallions from British beef are seared to perfection, then served alongside golden sweet potato fries, nutty Tenderstem broccoli and a leafy salad, brightened up by vibrant pickled rhubarb. Drizzle over a creamy chive sauce to complete the dish.
High protein
1/3 daily fibre
4 of 5 a day
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.)
- 1 tsp fennel seeds
- 40g mixed salad leaves
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 25g honey
- 1 handful of fresh chives
- 1 onion
- 90g Tenderstem broccoli
- 100g rhubarb
- 1 sweet potato
- 2 sirloin medallion steaks
Nutritional Information
Calories: 645
Protein: 59g
Carbs: 55g
Fat: 21g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tsp fennel seeds (use half)
- 1 handful of fresh chives (use half)
- 1 sirloin medallion steak
- 100g rhubarb (use half)
- 40g mixed salad leaves (use half)
- 1 onion (use half)
- 1 sweet potato (use half)
- 90g Tenderstem broccoli (use half)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 25g honey (use half)
Nutritional Information
Calories: 645
Protein: 59g
Carbs: 55g
Fat: 21g
Sirloin Steak Medallion with Sweet Potato Fries, Pickled Rhubarb Salad & Chive Sauce
Tender Sirloin steak medallions from British beef are seared to perfection, then served alongside golden sweet potato fries, nutty Tenderstem broccoli and a leafy salad, brightened up by vibrant pickled rhubarb. Drizzle over a creamy chive sauce to complete the dish.
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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
- Pull out a large frying pan, a small saucepan, a sieve & a measuring jug
Make the fries
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the sweet potato into fries, then place onto the lined baking tray and toss with 1 tsp oil, salt and pepper
- Roast for 15-20 mins / air fryer 18 mins
Pickle the rhubarb
- Thinly slice the rhubarb widthways. Trim the broccoli. Finely slice the onion. Finely chop the chives
- In the small saucepan, combine the honey, fennel seeds, vinegar and 100ml water (50ml for 1 person). Bring to a simmer over medium-high heat. Remove the pan from the heat, add the rhubarb and set aside to pickle
Fry the steaks
- Heat the large 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 set aside, cover to keep warm and leave to rest
- After 15-20 mins of roasting, add the broccoli to the sweet potato tray, drizzle with 1 tsp oil and return to the oven for a final 10 mins / air fryer 5-7 mins, until the veg is soft and golden
Make the sauce
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Strain the pickled rhubarb, pouring the pickling liquid into the onion pan. Set the rhubarb slices aside
- Stir the stock, 100ml water (50ml for 1 person) and the chives into the onion mixture. Bring to a boil and simmer for 2-3 mins, until thickened slightly. Season with salt and pepper
Plate up
- Slice the steaks against the grain
- Share the steaks between plates, with the sweet potato fries, broccoli and salad leaves alongside. Top the salad with the pickled rhubarb slices and drizzle the chive sauce over the steaks
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