British Wagyu Sirloin Joint with Salt & Pepper, served with Roasted Butternut Squash, Dauphinoise Potatoes and Sprouts with Brown Hazelnut Butter
Serves 4 – 6
Ingredients
  • 1 British Wagyu Sirloin Joint with Salt & Pepper
  • 4 x Medium to Large Maris Piper Potatoes
  • 300ml Double Cream
  • 250ml Milk
  • 3 Smashed Garlic Cloves
  • Small Handful of Thyme
  • 1 Medium Sized Butternut Squash
  • 500g Brussel Sprouts
  • 50g Hazelnuts
  • 50g Unsalted Butter
  • Sea Salt
  • Cracked Black Pepper
  • Vegetable Oil
Method
  1. Pre heat oven to 180°C Fan and cook the British Wagyu Sirloin joint with Salt & Pepper as per the pack instructions.
  2. For the dauphinoise potatoes, first peel and then thinly slice the potatoes (a mandoline works great for this!)
  3. Add the milk, cream, garlic and thyme to a suitable sized saucepan, season with salt and pepper, and heat over a medium heat. As soon as the mixture comes to a boil, remove from the heat and set aside.
  4. Line a suitably sized dish with baking paper and then layer the potatoes, over lapping slightly with each layer.
  5. Pour the cream over the potatoes to just cover them (you may not need all the cream mixture).
  6. Cook in the oven for around 45-50 minutes until golden and tender. You can test this with a sharp knife.
  7. For the butternut squash, first slice off both ends. Then peel the skin with a peeler.
  8. Cut the butternut squash in half lengthways, and scoop out the seeds. (Don’t throw the seeds away, these can be roasted to make a great snack)
  9. Slice the squash into thin slices.
  10. Drizzle with oil, and season with salt and pepper. Mix well until well coated.
  11. Place onto a suitably sized roasting tray and roast in the centre of the oven for 30-35 minutes turning halfway through until lovely and golden.
  12. For the sprouts, first toast some hazelnuts in a dry pan over a medium heat until golden. Remove from the pan and leave to cool.
  13. Add the sprouts to a suitably sized pan of boiling water and let cook for around 4-5minutes. Drain the sprouts then run under cold water to cool down. Once cooled, slice the sprouts in half.
  14. Place a suitably sized frying pan over a medium heat and add the butter until golden brown (don’t let it burn), followed by the hazelnuts and sprouts. Heat for 4-5 minutes until well combined and the sprouts are heated through.
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