Ingredients
10 x 250g sirloin steak
250g garlic clove, crushed
6g salt
6g black pepper, coarse ground
100g wholegrain mustard
20g rosemary, chopped
20g thyme, chopped
20g sugar
200ml olive oil
200g Marvello Multipurpose Fat Spread
MUSHROOM PEPPERCORN CREAM:
350g mushrooms
100g Marvello Butter Flavoured Spread
300g onions, finely chopped
50g sugar
20g garlic crushed
10g paprika
1,2lt Meadowland Classique
50ml soy sauce
20g thyme, chopped
POTATO WEDGES:
2kg potatoes, cut into even wedges
100ml oil
500ml water
10g rosemary
10g salt
2g black pepper – light grind
300g lemons, cut into quarters
100g Marvello Multipurpose Fat Spread
Cooking Instructions
Place all potato wedges in a roasting pan and season with
the balance of the ingredients, fat and water. Cover with
foil and bake in preheated oven of 180˚C.
Once tender, remove foil, toss with remaining pan juices
and roast open for colour.
FOR THE SAUCE:
In a saucepan, melt Marvello Butter Flavoured Spread on
low. Braise onions until translucent and soft with sugar.
Add garlic and mushrooms, paprika, thyme and cook until
soft.
Season with soy sauce and pepper. Finish with
Meadowland Classique.
Simmer on a low heat to infuse the cream not boil it.
FOR THE STEAK:
Chop herbs and mix into mustard with garlic and sugar.
Brush steaks with olive oil and season with pepper and salt.
Place steaks on hot skillet or grill for 2-3 minutes on either
side. Brush with herbed mustard, top with a block of
spread and bake in oven until required doneness.
Use a meat thermometer for accuracy – resting before
serving is recommended.