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, Truffled Celeriac Fries & Peppercorn Sauce
It's a classic steak frites, but with a Mindful Chef twist. Bavette steaks from grass-fed British beef are sizzled till golden and juicy. Crispy celeriac fries are drizzled with truffle oil and tossed in parsley. For a luxurious finish, pour silky-smooth peppercorn sauce on top. On the side? A rocket tomato salad, for extra freshness.
High protein
Serving size
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.))
Nutritional Information
Calories: 566
Protein: 59g
Carbs: 14g
Fat: 30g
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
Nutritional Information
Calories: 566
Protein: 59g
Carbs: 14g
Fat: 30g
Sirloin Steak, Truffled Celeriac Fries & Peppercorn Sauce
It's a classic steak frites, but with a Mindful Chef twist. Bavette steaks from grass-fed British beef are sizzled till golden and juicy. Crispy celeriac fries are drizzled with truffle oil and tossed in parsley. For a luxurious finish, pour silky-smooth peppercorn sauce on top. On the side? A rocket tomato salad, for extra freshness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel the celeriac and cut into fries. Place onto a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, turning once, until soft and golden. Once cooked, toss with half the truffle oil.
- Halve the tomatoes. Peel and thinly slice the shallot into rings. Add the tomatoes and shallot to a large bowl, along with the vinegar and 1 tsp olive oil. Season with sea salt and black pepper and mix. Set aside.
- Heat a frying pan with 1 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Remove and leave to rest, then slice against the grain.
- Make the peppercorn sauce: add the yoghurt, a generous pinch of freshly ground black pepper and 100ml hot water (50ml for 1 person) to the empty steak pan. Crumble in half the stock cube and stir well. Simmer for 1-2 mins, until the sauce thickens.
- Add the rocket to the tomato and shallot salad and toss to coat.
- Serve the sliced steak with the celeriac fries, salad and peppercorn sauce. Drizzle with remaining truffle oil.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.