• 100g kale
  • 4 shallots, peeled and quartered
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 2 sirloin steaks
  • 150ml Diane sauce, to serve
  • Taste the Difference Dauphinoise potatoes, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Add the kale to a pan of boiling water, cook for 1-2 minutes, then drain and cool under cold running water.

  2. 2

    Squeeze out any excess water then mix together the kale and shallots in an ovenproof dish. Pour over the balsamic vinegar and olive oil.

  3. 3

    Sprinkle over the brown sugar and bake in the oven for 15 minutes, until crispy.

  4. 4

    Meanwhile, season the steaks to taste and cook according to the pack instructions.

  5. 5

    Heat a the Diane sauce and Dauphinoise potatoes according to pack instructions, and serve with the steak and crispy kale.

Nutritional Details

Each serving provides
  • Energy 3128kj 747kcal 37%
  • Fat 50.2g 72%
  • Saturates 23.6g 118%
  • Sugars 13.9g 15%
  • Salt 0.13g 2%

% of the Reference Intakes

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