Acclaimed chef Ben Shewry shares his deliciously sophisticated sirloin steak recipe

To honour the latest release of Church Road TOM, revered chef Ben Shewry has crafted a recipe that, much like Chris Scott’s winemaking philosophies, centres on simplicity and quality ingredients, harmonising to create delectable flavours.

Sirloin steak, salsa verde butter and kale mashed potatoes recipe
Serves 2 or 4 if doubled 

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Salsa verde butter
120g salted butter, softened
2g finely chopped garlic
40g flat leaf parsley, roughly chopped 
60g basil leaves
20g capers
30g cornichons, roughly chopped
20g wholegrain mustard
1⁄2 tsp lemon zest
Salt and white pepper to taste

Combine all ingredients in a food processor and blitz until well combined but not completely smooth. Set aside at room temperature until needed. This can be made the day before and stored in the fridge.

Kale Mashed Potatoes

Kale salad
60g kale, shredded 4mm wide with a knife 
1⁄4 clove garlic, finely chopped
10g finely grated parmesan
8g olive oil
10g lemon juice
Salt and black pepper to taste

400g peeled Desiree potatoes, cut into quarters 
85g milk, hot
85g salted butter, diced and at room temperature
Salt and white pepper to taste 

Begin by making the kale salad. Combine all ingredients in a bowl and mix well. Set aside until needed. Store in the fridge if making ahead of time. For the mash, simmer the potatoes in a saucepan with a pinch of salt until tender. Drain well and return cooked potatoes to the pan. Place the pan over a very low heat and allow potatoes to dry out for 1 minute. Pass potatoes through a fine mesh sieve into a bowl. Add butter and mix well, then add milk and continue mixing until the butter has melted completely and the mash is smooth. Season with salt and freshly ground white pepper. Fold the kale salad through the mash.

Steak and pan sauce
2 x 250-300g sirloin steaks from your favourite butcher, thick cut 
30g finely diced shallot
1 clove garlic, finely diced
40ml Church Road McDonald Series Cabernet Sauvignon
1 tbsp oyster sauce 
30ml olive oil
30g butter 
Salt and black pepper to taste

Heat a heavy frypan over a medium heat. Season steaks liberally with salt and black pepper. Pour olive oil into the pan, add steaks and sear on all sides. Cook in the pan over a medium heat to your preferred doneness. Remove steaks from the pan and place on a plate in a warm place. Turn heat to low and add shallot and garlic to the pan. Cook gently for 4 minutes or until cooked and fragrant. Add wine and simmer gently to deglaze and reduce slightly. Add oyster sauce and butter, remove from the heat and whisk well until butter is emulsified into the liquids. The sauce should be thick. Check seasoning. To finish, place a large spoon of kale mash on each plate, then the steak alongside the mash. Spread a tablespoon of salsa verde butter on each steak. Finish with the sauce.


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