The Luxury Steak Night Meal Kit

Galician Bone-In Sirloin (to share) served with fondant potato, spring greens and red wine jus:
Our Galician Sirloin is the perfect sharing main course for your Valentine’s celebration. This decadently marbled sirloin is accompanied with fondant potatoes which have a crisp golden exterior and a soft velvety interior. Fresh spring greens and a rich red wine jus complement the flavours perfectly. Don’t worry about timings for the sirloin, we’ve got you covered meaning you can impress your loved one with the meat cooked to their preference.

Provenance of our Galician Sirloin:
If you can appreciate a good piece of meat and you’re yet to try Galician steak then this dish will not disappoint. Sourced from northern Spain, Galician Blond or Rubia Gallega are cows that are at least 8 years old and as such the meat has a deeper flavour and more marbling. This dish provides you with the perfect opportunity to experience this delicacy from northern Spain in your own home, you’ll cook your steak on the bone to maintain moisture and flavour throughout the cooking process.

Black Forest Chocolate Fondant with Cherry Cream:
Our Black Forest Chocolate Fondant is a rich, luscious dessert to end your dinner party. The soft and delicate sponge with an oozing chocolate centre, served with indulgent cherry cream and chocolate coated (and brandy soaked) fresh cherries is the perfect finish to anyone’s evening


Pre-Made Vanilla Panna Cotta with Raspberry Coulis and Shortbread:
Our pre-made Vanilla Panna Cotta with Raspberry Coulis and shortbread is sourced from Gill’s Puddings in Market Drayton in the heart of the Shropshire Countryside. The delicate vanilla panna cotta is set on top of a tangy yet sweet raspberry coulis. All of Gill’s puddings are handmade and if you’re quick enough to hide the packaging, you could always pull this off as your own. We won’ tell if you don’t! This pre-made dessert offers you a decadent end to your meal, without any of the work.

Galician Bone In Sirloin
• Ovenproof frying pan/deep roasting tin
• Bowl
• Spoon/pastry brush
• Frying pan (ideally oven-proof)
• Baking tray
• 2 saucepans
• Foil

Black Forest Chocolate Fondant
• Small paring knife
• Small bowl
• 2 ramekins/metal pudding mould
• 2 pyrex/glass mixing bowls
• Sieve
• 2 small saucepans
• Wooden spoon/spatula
• Hand blender/food processor
• Hand/electric whisk
• Serving plates

Vanilla Panna Cotta
• Mug
• Serving plates

Galician Bone In Sirloin & UK Ex-Dairy Bone In Sirloin
• Olive oil
• Salt and pepper

Black Forest Chocolate Fondant
• Cocoa powder
• Plain flour
• Caster sugar

Galician Bone-In Sirloin
Prep time = 60 minutes (including cooking time)
Serve time = 25 minutes

Black Forest Chocolate Fondant
Prep time = 45 minutes
Serve time = 12-15 minutes

Pre-Made Vanilla Panna Cotta
Serve time = 5 minutes