Main Meals Archives

Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Matured sirloin steaks with cracked black pepper and buttery beans

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 to 15 minutes

Ingredients

1 x 300 g Mediterranean creamy potato bake
2 x 250 g matured sirloin steaks
1 T olive oil
Cracked black pepper, for coating
100 g fine green beans, topped, tailed and steamed
1 T farm butter, for serving
Sea salt and freshly ground black pepper, for seasoning

Method

Preheat the oven to 180ºC.
Transfer the potato bake from the packaging to a heat-proof dish then place in the oven until bubbling and golden.
Place a pan over a medium-to-high heat. Coat the steaks in a little olive oil and a generous coating of cracked black pepper.
Sear on each side in the pan then cook to your liking. Serve the steaks on the warm potato bake with steamed green beans topped with lashings of butter. Season to taste.
Cook’s tip: Try matured rump or rib-eye steaks, and melt over ready-made garlic butter.
Per serving: 3231.4kJ, 57.7g protein, 49g fat, 19.3g carbs

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Gorgonzola and watercress risotto with toasted pine nuts

Matured sirloin steaks with cracked black pepper and buttery beans

Matured sirloin steaks with cracked black pepper and buttery beans

Ingredients

Method