June 13, 2022

Sirloin steak, Hasselback potatoes & truffle mustard mayo.

By Online Provenance Butcher
Sirloin steak, Hasselback potatoes & truffle mustard mayo.

(serves 2)


2 x 250g sirloin steak 

400g baby potatoes 

100g mayo 

25g truffle mustard 



If you would like to butter baste the steak you will need:

80g unsalted butter (cubed)

1 sprig rosemary

2 cloves garlic 


Preheat the oven to 190Deg C and take the steak out of the fridge.

Start by prepping the Hasselback potatoes by placing them on a chopping board and slice down as many times as you can across the potato without slicing all the way through the potato. 

Place them in a small baking dish, drizzle with olive oil and season. Place in the oven for 35-40 mins or until golden and crispy. 

Prep the mayonnaise by mixing together the mayo and the mustard, add more or less of the truffle mayo to get it to a stage you like. 

Put a large pan on a medium high heat and season the steak well. Place the steak into the pan, don’t move it around as you want a good sear on the meat. Leave it for 2 minutes, then flip it over. Once flipped over add the butter and herbs (if doing so) and allow the butter to get a little foamy and a bit brown and when it reaches that point start to baste the meat all over with a spoon. Do This for around 1-2 extra mins then take out of the pan, pour over the butter and leave to rest for 4-5 mins. 

Serve the potatoes, the sliced steak and a pot of the mustard mayo and enjoy.