Ingredients per serve


Potato Gratin

Garlic Mushroom Jus


  • Sirloin steaks, bone in 10.0 x

Sirloin on the bone offers a depth of flavour that is superior to the more traditional sirloin cut. A classic potato gratin pairs well with steak and garlic mushroom jus and can be prepared in advance and reheated later.



  1. Potato Gratin

    • Whisk cream and KNORR Aromat Seasoning until fully combined.
    • Lightly grease a 3-litre oven dish. Arrange a layer of potatoes over the base of the dish. Pour over a little cream and sprinkle with some garlic and cheese. Continue to make three more layers. Cover and bake in a preheated oven at 170 degree Celsius for 1 hour; uncover and continue baking for another 30 minutes until potatoes are tender and golden brown on top. Cover and keep warm.
  2. Garlic Mushroom Jus

    • In a saucepan, bring 500 ml of water to the boil. Whisk in KNORR Jus Gluten Free until smooth and simmer for 2–3 minutes. Set aside and keep warm.
    • Heat oil and butter in a large pan over medium-high heat. Add mushrooms and garlic and cook for 8–10 minutes until golden. Stir through the jus, cover, and keep warm.
  3. Steak

    • Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
    • Heat a grill or pan over high heat until smoking. Cook the steak, turning once, for 10 minutes or until done to your liking. Remove and rest.
  4. To Serve

    • Cut potato gratin into portions and serve with steak and garlic mushroom jus. Alternatively, prepare potato gratin in individual baking dishes.