Sirloin with Spiced Butter, Shallot Salad, Roasted Carrots & Mash

**1. Prepare the spiced butter:** In a bowl, combine 75g softened butter, 1 tablespoon chopped anchovy, 1 tablespoon chopped capers, 1 finely chopped shallot, and 2 tablespoons smoked paprika. Season with freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated. Transfer the mixture onto a piece of cling film, shape it into a log, twist the ends to seal, and refrigerate until firm. This can be prepared up to 3 days in advance or frozen for up to 1 month.

**2. Roast the carrots:** Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Place 140g washed baby carrots on a roasting tray, drizzle with 25g melted butter, and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

**3. Prepare the mashed potatoes:** While the carrots are roasting, peel and chop 2 large baking potatoes into even pieces. Place them in a pot of cold, salted water, bring to a boil, and cook until tender (about 15 minutes). Drain the potatoes, return them to the pot, and allow them to steam dry for a few minutes. Mash with 2 tablespoons butter and 75ml double cream until smooth and creamy. Season with salt and pepper to taste. Keep warm.

**4. Cook the sirloin steak:** Heat a heavy-bottomed skillet over medium-high heat. Season 300g sirloin steak with salt and pepper. Add a splash of olive oil to the pan, then place the steak in the hot skillet. Sear for about 2 minutes on each side to achieve a medium-rare doneness. For medium, cook for an additional 2 minutes per side. Remove the steak from the skillet and let it rest for 5 minutes before slicing.

**5. Prepare the shallot salad:** While the steak is resting, thinly slice 3 shallots and place them in a bowl. Add a handful of roughly chopped fresh parsley. In a separate small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Pour the dressing over the shallots and parsley, tossing to combine. Let it sit for a few minutes to allow the flavors to meld.

**6. Assemble the dish:** Slice the rested sirloin steak against the grain into thin slices. Serve the steak slices alongside the mashed potatoes and roasted carrots. Top the steak with slices of the chilled spiced butter, allowing it to melt over the warm meat. Serve the shallot salad on the side.

**Tips for best results:**

- For a richer flavor, use unsalted butter in the spiced butter and adjust the seasoning accordingly.

- Ensure the steak is at room temperature before cooking to achieve a more even sear.

- Let the steak rest after cooking to allow the juices to redistribute, resulting in a juicier steak.

- Adjust the roasting time for the carrots based on their size to ensure they are tender and caramelized.

- For a vegetarian version, omit the anchovy in the spiced butter and use olives instead of capers.

**Tags:**

British cuisine, Beef steak, Comfort food, Dinner

**Calories per serving:**

Approximately 800 kcal per serving.