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
- 150g tomatoes speciality vine
-
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)
- 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 | 83Kcal | 565Kcal |
| 348kJ | 2364kJ | |
| Fat | 4.4g | 30g |
| of which saturates | 1.4g | 9.3g |
| Carbohydrates | 2g | 14g |
| of which sugars | 1.5g | 11g |
| Protein | 8.6g | 58g |
| Salt | 0.26g | 1.8g |
| Fibre | 1.6g | 11g |
Ingredients
Ingredients
- 150g tomatoes speciality vine (use half)
-
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.)
-
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 | 83Kcal | 565Kcal |
| 348kJ | 2364kJ | |
| Fat | 4.4g | 30g |
| of which saturates | 1.4g | 9.3g |
| Carbohydrates | 2g | 14g |
| of which sugars | 1.5g | 11g |
| Protein | 8.6g | 58g |
| Salt | 0.26g | 1.8g |
| Fibre | 1.6g | 11g |
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Pan-fried Sirloin Steak with Truffled Celeriac Fries & Black Pepper 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 pepper 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 olive 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, cut the tomatoes into 2cm wedges. 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 olive 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 pepper sauce
- Reheat the frying pan on medium heat. Add a generous pinch of freshly ground pepper and toast for 30 secs, then add the stock powder and 100ml water (50ml for 1 person). Bring to the boil and simmer for 1-2 mins, until reduced slightly
- Remove the pan from the heat, then stir in the yoghurt. Season to taste
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 and salad alongside. Drizzle the steaks with the pepper sauce. Sprinkle with the remaining truffle zest
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