Recipe

Solo: Steak Marsala with Root Gratin

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Solo: Steak Marsala with Root Gratin

Fragrant Mushrooms with a decadent pan-seared sirloin and unctuous beetroot, carrot, and turnip creamy bake.




Ingredients to serve 1

  • 1 x Sirloin Steaks
  • ½ x Carrots - cut into medium rounds/chunks
  • ½ x Turnips - peeled and chunked
  • ½ x Beetroot - cut into thin wedges
  • 25ml x Cream
  • 25ml x Sour Cream
  • 15g x Grated Parmesan
  • 25g x Button Mushrooms - sliced
  • 40ml x Marsala Wine
  • 1.25g x Dried Thyme
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, carrots, turnips, and beetroot well. Brush your mushrooms with a soft basting brush or wipe with a clean kitchen towel.

Gino's Tip

Try to keep all your vegetables roughly the same size in this way they will cook uniformly and evenly.

Step 1 - Root Veg Gratin - See Gino's Tip

Toss your chunked carrots, thin wedge turnip, and beetroot in a large mixing bowl with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil and place in the oven for 18 minutes. Remove your foil and continue roasting for 18-20 minutes until your vegetables are lightly browned and tender. Once done, transfer back to your large mixing bowl and mix with your cream, sour cream and half of your grated parmesan. Transfer to a baking dish, turn your oven to grill and gratinate your root veg for 4-5 minutes.

Step 2 - Steak and Mushroom Marsala

Season your sirloin steaks with salt and pepper Heat a large frying pan over med-high heat, once your pan is hot but not smoking, fry your steaks for 3-4 minutes on each side or cooked until your desired doneness (whether that is less time or more time). Remove your steaks from the pan, drizzle in a little olive oil and fry your sliced button mushrooms for 3-4 minutes, now deglaze with your marsala wine and reduce your liquid by one third before removing your pan from the heat and whisking in your butter. Place your steaks back into the sauce once done.

To serve

Divide your root veg gratin amongst your servings and top with your steak and mushroom marsala. Enjoy!