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Cajun Spiced Onion Crusted Sirloin

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  • 4 170 g sirloin steaks
  • 3 tb Greggs Cajun Spice Mix
  • 1 Onions; sliced (1 to 2)
  • 2 tb Olive oil
  • Knob of butter
  • 2 tb Dijon mustard
  • 2 Egg yolks
  • 1 ts Greggs dried tarragon
  • 2 tb Flour; (approx)
  • 2 Further Tbs olive oil


Sprinkle the steak with the Cajun spice mix and seal in 2 tablespoons of olive oil in a hot frying pan for 5-10 seconds on each side. Lay steak to one side.
Prepare the onion crust by cooking the onions in the pan containing the residue of the steak. Add a knob of butter and cook the onions until caramelised.
In a bowl combine the onions, mustard, egg yolks, tarragon and enough of the flour to turn the mixture to a paste-like consistency.
Lay spoonfuls of the onion mixture on the top of each steak and spread to cover the meat.
Put 2 tablespoons of oil in a pan and heat.
Place the steaks, onion-side down into the pan for a few seconds to seal the onion crust.
Cook the steaks in an oven, preheated to 200 C for about 6-7 minutes for a medium-rare steak: longer for a more well done steak.
Alternatively the steaks can be cooked in a frying pan.
Serve with saut‚ed mushrooms.
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