@gastronomichb: Sirloin Steak with Fondant Potato, Glazed Shallots, Red Wine Jus & Buttered Asparagus Serves 1–2 Sirloin Steak - Bring steak to room temperature and season generously with salt. Heat a pan until very hot, add oil, and sear the steak until a deep brown crust forms. Turn and cook to your preferred doneness. Add butter, garlic, and thyme, then baste for flavour. Rest for 8–10 minutes before slicing against the grain. Fondant Potato - Peel and trim potatoes into neat cylinders. Season well. Sear in butter and oil until golden on both cut sides. Add stock and thyme, then transfer to the oven at 180°C. Roast for 35–45 minutes, basting occasionally, until tender inside and glossy outside. Glazed Shallots - Peel shallots and cook in butter over medium heat until lightly browned. Add sugar and a pinch of salt, then deglaze with stock. Simmer gently until reduced to a shiny glaze and the shallots are soft and tender. Keep warm. Red Wine Jus - Cook finely chopped shallot in butter until soft. Add red wine and reduce by about two-thirds. Add stock and simmer until lightly thickened and glossy. Finish with balsamic vinegar and whisk in cold butter to give shine and body. Season to taste. Buttered Asparagus - Trim asparagus and blanch in salted boiling water for 2–3 minutes until just tender. Transfer to ice water to preserve colour, then drain and dry. Reheat gently in butter just before serving and season lightly. To Serve - Place fondant potato slightly off-centre. Slice steak and arrange alongside. Add glazed shallots and asparagus neatly. Spoon over red wine jus and finish with fresh herbs for colour and freshness. #steak #FoodTok #recipes

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Monday 13 April 2026 16:45:39 GMT