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    Sirloin Steaks with Chips, Garlic Mayo, Slow-roasted Tomatoes and Mushrooms

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    Sirloin Steaks with Chips, Garlic Mayo, Slow-roasted Tomatoes and Mushrooms

    Dry-aged Aberdeen Angus steaks are a great choice for a special meal. The garlic mayo and slow-roasted tomatoes can be prepared in advance.

    • Christmas


    • 3 tbsp olive oil
    • 6 vine tomatoes, halved
    • 1 whole bulb garlic, top sliced off
    • 12 tbsp mayonnaise
    • 6 large portabella mushrooms, stalks trimmed
    • 25g butter
    • 3 x 400g packs Waitrose As Good As Going Out Chunky Chips
    • 6 dry-aged Aberdeen Angus sirloin steaks
    • Waitrose Cooks’ Ingredients Truffle Oil
    • Fresh flat leaf parsley, for garnishing


    1. Preheat oven to 150&dge;C, gas mark 2. Toss the tomatoes in 1 tbsp olive oil and season. Drizzle 1 tbsp olive oil over the top of the garlic bulb, then wrap loosely in foil. Place the tomatoes and garlic in the oven and roast for 1½ hours, until tender. When cool, squeeze out the cloves, mash and mix into the mayo. Chill the mayo until needed and set the tomatoes aside.
    2. Turn the oven up to 200°C, gas mark 6. Put the mushrooms, dotted with the butter, and the chips, into the oven and cook for about 20 minutes, until the chips are crisp and the mushrooms are juicy.
    3. Brush the steaks with the remaining oil and fry 2 at a time in a very hot pan for 1½ minutes each side (rare) to 3 minutes each side (well done). Allow the steaks to rest for 5-10 minutes. Meanwhile, warm the tomatoes in the oven. When ready to serve, drizzle the mushrooms with truffle oil and sprinkle with the chopped parsley, then serve with the steak, the roasted tomatoes, chips and garlic mayo.

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