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.
British Sirloin Steak Medallion, Italian Cheese Chips & Pea Shoot Salad
Make your nights in extra special with a restaurant-worthy dinner. Starring tender British Sirloin steak medallions, seared to perfection. You'll serve them alongside golden chips, coated in Italian cheese and a vibrant pea shoot salad. Drizzle generously with a velvety mustard sauce to complete the feast. Nights in have never tasted better.
High protein
Serving size
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 40g sugar snap peas
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 80g greek style yoghurt (Milk)
- 1 shallot
- 2 sirloin medallion steaks
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 large potatoes
- 25g pea shoots
Nutritional Information
Calories: 710
Protein: 64g
Carbs: 49g
Fat: 28g
Ingredients
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 25g pea shoots
- 40g sugar snap peas
- 80g greek style yoghurt (Milk)
- 1 sirloin medallion steak
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 shallot
- 2 large potatoes
Nutritional Information
Calories: 1079
Protein: 76g
Carbs: 98g
Fat: 40g
British Sirloin Steak Medallion, Italian Cheese Chips & Pea Shoot Salad
Make your nights in extra special with a restaurant-worthy dinner. Starring tender British Sirloin steak medallions, seared to perfection. You'll serve them alongside golden chips, coated in Italian cheese and a vibrant pea shoot salad. Drizzle generously with a velvety mustard sauce to complete the feast. Nights in have never tasted better.
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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 bowl, a large frying pan & a grater
Get roasting
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potato into chips. Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 20-25 mins
Prep the salad
- Roughly chop the gherkins. Thinly slice the shallot. Finely grate the cheese
- In the medium bowl, combine the pea shoots, gherkins and half the maple mustard dressing. Season with salt and pepper
Sizzle 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
Make the mustard sauce
- Reheat the steak pan on medium-high heat. Once hot, add the shallot and cook for 3-4 mins, until soft
- Add the remaining maple mustard dressing, half the cheese, the stock powder and a splash of water. Cook for 1 min
- Remove the pan from the heat, then stir through the yoghurt and season with salt and pepper
- After 20-25 mins, add the remaining cheese to the chips and the sugar snap peas to the tray. Roast for a final 5 mins, until the chips are soft and golden
Plate up
- Share the steaks between plates, with the chips and salad alongside. Top the salad with the sugar snaps and drizzle over the mustard sauce
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