Waitrose and Partners
Steak with truffle chips & charred parmesan Tenderstem
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Steak with truffle chips & charred parmesan Tenderstem

Add a few flourishes to the Triple Cooked Chips and Sirloin Steaks with Garlic & Herb Butter from our £20 Valentine’s Dine In to create a rather special main. Want to dress up the rest of your Dine In? See our recipes for prawn cocktail lettuce cups, white chocolate pistachio hearts with cherries & balsamic and creamy espresso martini.

5 out of 5 stars(8) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare3 mins
  • Cook22 mins
  • Total time25 mins

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Ingredients

  • 200g pack British Tenderstem broccoli spears
  • 400g No.1 Triple Cooked Chips
  • 390g pack sirloin with garlic & herb butter
  • 25g Parmigiano Reggiano
  • ¼ tsp Cooks’ Ingredients Truffle Salt

Method

  1. Preheat the oven to 220ºC, gas mark 7. Toss the trimmed broccoli in 1 tbsp oil, salt and pepper, then put into a roasting tin in a single layer. Cook the chips in the oven according to pack instructions.

  2. Add the broccoli with 10-12 minutes of cooking time remaining, and remove when tender and starting to char. Meanwhile, cook the steak according to pack instructions.

  3. Using a vegetable peeler, make a generous pile of parmesan shavings. Toss the chips straight from the oven with the truffle salt. Top the broccoli with a pile of parmesan shavings. Serve both with the steak and its herb butter.

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