After a bank holiday filled with indulgent meals and quality time with loved ones, it’s time to ease back into balance—without compromising on flavour.
We turn to we turn to Culinary Columnist and Executive Chef, Paul Watters, to share his dish that strikes the perfect harmony between comfort and nourishment. Bringing together juicy sirloin steak, seasonal vegetables, and rich, homemade red wine gravy. It’s hearty, satisfying, and just refined enough to make your midweek dinner feel a little more special.
Ingredients:
Sirloin steaks x2
8 baby potatoes
4 carrots (peeled and Sliced at an angle)
The Stuffing balls
2 Cups of fine breadcrumbs
2 sprigs of Rosemary (picked and chopped)
1 onion (finely diced)
2 tablespoons of butter
1/2 cup of chicken stock
The Gravy
1/2 glass of red wine
1 pint of beef stock
1 Tablespoon of tomato paste
1 Teaspoon of cornflour
1 teaspoon of water
(mix together the cornflour and water)
Method:
1. Prepare the Stuffing Balls
Begin by preparing the stuffing balls. In a small frying pan, melt the butter over medium heat. Add the finely chopped onions and rosemary, and sauté for a few minutes until softened and fragrant. Stir in the breadcrumbs and combine well. Gradually add the stock, stirring continuously until a thick paste forms. Remove from the heat and allow the mixture to cool. Once cooled, shape the mixture into stuffing balls of your desired size and set aside.
2. Preheat the Oven
Preheat your oven to 180°C (356°F).
3. Cook the Potatoes
Bring two medium-sized saucepans of water to a boil, adding 1 teaspoon of salt to each. In one pot, parboil the baby potatoes for 8–10 minutes, then drain and transfer them to an ovenproof dish. Drizzle with olive oil, season with salt and pepper, and roast for 10 minutes. After 5 minutes of roasting, carefully add the prepared stuffing balls to the same dish to cook through.
4. Cook the Steak
While the potatoes are roasting, heat a medium frying pan over high heat. Lightly coat the sirloin steak with olive oil and season with salt and pepper. Sear the steak in the hot pan, cooking to your preferred doneness. Once cooked, remove from the pan and allow it to rest for approximately 5 minutes.
5. Cook the Vegetables
In the second pot of boiling water, add the tenderstem broccoli and carrots. Cook for 4–6 minutes, or until tender. Drain and set aside.
6. Make the Red Wine Gravy
While the steak is resting, use the same pan to prepare the sauce. Over medium-high heat, deglaze the pan with red wine, allowing it to reduce by half. Stir in the stock and tomato purée. For a thicker consistency, mix a small amount of cornflour with water and add it to the sauce. Season to taste with salt and pepper, and simmer until the desired consistency is reached.
7. Assemble the Dish
To plate, arrange the cooked carrots and broccoli in the center. Place the roasted baby potatoes around them, followed by the sliced sirloin steak on top. Position the stuffing balls evenly around the plate. Finish with a generous drizzle of red wine gravy.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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