Seared sirloin, baked onion and lardon mash recipe
To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance.Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes.Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper.To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on.Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on.For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot.Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks.Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks.Season with salt and pepper then add a knob of butter to finish.To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance. To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance. Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes. Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes. Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper. To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on. To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on. Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on. Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on. For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot. For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot. Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks. Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks. Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks. Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks. Season with salt and pepper then add a knob of butter to finish. Season with salt and pepper then add a knob of butter to finish. To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons.