Picture this: a perfectly seared sirloin steak, its edges beautifully caramelised, giving way to a tender, juicy centre that practically melts in your mouth. It rests on a bed of golden, crisp potato wedges, each bite a satisfying contrast of fluffy softness and crunch. Surrounding the steak is a vibrant, seasonal medley of vegetables—caramelised Brussels sprouts with a subtle sweetness, roasted red peppers bursting with smoky depth, earthy wild mushrooms that add richness, and tender, verdant broccoli for a touch of freshness.
A glossy, deeply flavoured red wine jus is poured generously over the steak, its velvety texture embracing each element on the plate. The interplay of textures—the crunch of the wedges, the melt-in-your-mouth steak, and the tender-roasted vegetables—creates a multi-sensory experience, elevating a simple meal to something extraordinary. This dish is more than just food; it’s a celebration of seasonal produce, classic techniques, and the art of balancing flavours. Every bite tells a story of care, attention, and a love for cooking that makes even the simplest evening feel special.
Ingredients (Serves 2)
For the steak & jus:
- 2 sirloin steaks, about 200–250g each
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 shallot, finely chopped
- 150ml red wine
- 100ml beef stock
- 1 tsp butter (for finishing the jus)
Potato wedges:
- 2 medium potatoes, cut into wedges
- 1 tbsp olive oil
- Salt, pepper, and a pinch of smoked paprika
Vegetables:
- 150g Brussels sprouts, halved
- 1 red pepper, sliced
- 100g wild mushrooms, cleaned and sliced
- 100g broccoli florets
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp balsamic vinegar (for caramelising sprouts and peppers)
Instructions
1. Prepare the potato wedges:
- Preheat oven to 200°C / 400°F.
- Toss wedges in olive oil, salt, pepper, and smoked paprika.
- Spread on a baking tray and roast for 25–30 mins, turning halfway, until golden and crispy.
2. Roast the vegetables:
- On a separate tray, toss Brussels sprouts, red peppers, mushrooms, and broccoli in olive oil, salt, and pepper.
- Drizzle the sprouts and peppers with balsamic vinegar.
- Roast for 20–25 mins, until tender and caramelised, turning halfway.
3. Cook the sirloin steak:
- Heat a heavy skillet over medium-high heat with olive oil.
- Season steaks generously with salt and pepper.
- Sear each side for 3–4 minutes for medium-rare (adjust for thickness and preference).
- Remove from the pan and rest for 5 minutes.
4. Make the red wine jus:
- In the same pan, add chopped shallot and sauté until soft.
- Deglaze with red wine, scraping up any fond from the steak.
- Reduce by half, then add beef stock and simmer until slightly thickened.
- Finish with butter for a glossy, rich finish.
5. Plate and serve:
- Arrange wedges on the plate, place steak on top, and surround with roasted vegetables.
- Drizzle the red wine jus over the steak and vegetables.
- Serve immediately and enjoy the symphony of flavors.
Nutritional Values (Approximate per serving)
- Calories: 650 kcal
- Protein: 50g
- Carbs: 45g
- Fat: 30g
- Fiber: 9g
- Sugar: 8g
This dish is one of my favourites for when I want a meal that feels both hearty and refined. The key is in the contrast: crispy wedges, tender steak, and roasted vegetables with that hint of balsamic caramelisation. The red wine jus ties everything together—it’s like the glue that turns a beautiful plate into a soulful experience. When I cook this, I like to take a moment before digging in, appreciating the colours, the aromas, and the quiet joy of crafting something special. It’s a simple reminder that good food isn’t just fuel—it’s an experience, a memory, a story shared on a plate.