Steak with truffle chips & charred parmesan Tenderstem

Name: Steak with truffle chips & charred parmesan Tenderstem
Prep time: 3 min
Cook time: 22 min
Total time: 25 min
Yield: 2
Ingredients: 200 g pack British Tenderstem broccoli spears; 400 g No.1 Triple Cooked Chips; 390 g pack sirloin with garlic & herb butter; 25 g Parmigiano Reggiano; ¼ tsp Cooks’ Ingredients Truffle Salt

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.

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Serves2
CourseMain meal
Prepare3 mins
Cook22 mins
Total time25 mins

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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

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.
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.
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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