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.
Serving size
Ingredients
Ingredients
-
10g beef stock powder (use half)(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
- 110g baby tomatoes (use half)
-
1 tbsp thickened aged balsamic vinegar (use half) (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 shallot (use half)
- 400g celeriac (use half) (Celery)
- 40g rocket (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 sirloin medallion steak
-
2g truffle zest (use half)(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
Allergens
Contains:
Milk, Sulphites, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 566Kcal |
| 392kJ | 2367kJ | |
| Fat | 5.0g | 30g |
| of which saturates | 1.5g | 9.3g |
| Carbohydrates | 2g | 14g |
| of which sugars | 1.7g | 10g |
| Protein | 9.7g | 59g |
| Salt | 0.29g | 1.8g |
| Fibre | 1.7g | 11g |
Ingredients
Ingredients
-
10g beef stock powder(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
- 2 sirloin medallion steaks
- 80g greek style yoghurt (Milk)
- 40g rocket
-
1 tbsp thickened aged balsamic vinegar (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 110g baby tomatoes
- 400g celeriac (Celery)
-
2g truffle zest(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 shallot
Allergens
Contains:
Milk, Sulphites, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 566Kcal |
| 392kJ | 2367kJ | |
| Fat | 5.0g | 30g |
| of which saturates | 1.5g | 9.3g |
| Carbohydrates | 2g | 14g |
| of which sugars | 1.7g | 10g |
| Protein | 9.7g | 59g |
| Salt | 0.29g | 1.8g |
| Fibre | 1.7g | 11g |
Prep in 10
High protein
1/3 daily fibre
Pan-fried Sirloin Steak with Truffled Celeriac Fries & Peppercorn Sauce
It's a classic steak frites, but with a Mindful Chef twist. Sirloin steaks from tender British beef are sizzled till golden and juicy. Crispy celeriac fries are tossed in umami truffle zest. For a luxurious finish, pour silky-smooth peppercorn sauce on top. On the side? A rocket tomato salad, for extra freshness.
Cooking Instructions
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 large frying pan, a medium bowl, a measuring jug & a peeler
Make the celeriac fries
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Peel the celeriac and cut into fries. Place the fries onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning once, until soft and golden. Once cooked, toss with half the truffle zest
Build the salad
- Meanwhile, halve the tomatoes. Peel and thinly slice the shallot into rings
- Add the tomatoes and shallot to the medium bowl, along with the vinegar and 1 tsp olive oil. Season with salt and pepper and toss to combine
Sizzle the steaks
- Heat the large frying pan with 1 tbsp 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 leave to rest
Make the peppercorn sauce
- Add the yoghurt, stock powder, a generous pinch of freshly ground pepper and 100ml hot water (50ml for 1 person) to the empty steak pan. Bring to a boil and simmer for 1-2 mins, until the sauce thickens
Finish & plate up
- Add the rocket to the tomato and shallot salad and toss to coat. Slice the steaks against the grain
- Share the steaks between plates, with the celeriac fries, salad alongside. Drizzle the steaks with the peppercorn sauce. Sprinkle with the remaining truffle zest
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