Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier
This recipe is FANCY. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides: smoky garlic mash mixed with double cream, mini pithiviers bursting with a rich, creamy mushroom filling and vegetables roasted in a sugary glaze.
Perfect for special occasions, this dish really won’t fail to impress.
Bring the meat to room temperature at least 20 minutes before cooking, and rest it for at least 10 minutes afterwards.
Cook your steak to temperature to get it exactly to your liking: 52°C for rare, 60°C for medium or 71°C for well done.
The process for the pithiviers takes up to 2 hours, so prepare ahead of time.