Beef Mini Roast & Leek Mushroom Sauce
with Parmesan Hasselback Potatoes & Cucumber Salad
There is nothing better than a Christmas meal that just checks off all of the boxes. A balsamic cucumber-rocket salad, tick. Cheesy hasselback potatoes cooked to perfection, tick. And the Christmas dinner centrepiece; leek and mushroom topped roast beef, tick tick tick!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
Potato
1 packet
Parsley
1 clove
Garlic
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Premium Sirloin Tip
1 packet
thyme
1
cucumber
1
leek
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
sliced mushrooms
1 packet
Mushroom Sauce
(Contains Gluten, Milk, Wheat; May be present: Soy. )
1 packet
spinach & rocket mix
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below). • Preheat oven to 220°C/200°C fan-forced. Cut each potato in half lengthways. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on a lined oven tray and repeat with the remaining potato. • Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange flat-side down and roast until tender, 30-35 minutes.
• Finely chop parsley (see ingredients) and garlic. • In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts until melted. Add parsley, stirring to combine. • When potatoes have 5 minutes remaining, drizzle with herby butter, then sprinkle with Parmesan cheese and roast until melted and golden.
• While potatoes are roasting, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a second lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While beef is roasting, pick thyme. Thinly slice cucumber and leek. Roughly chop roasted almonds. • Once beef is resting, wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. • Cook leek and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove pan from heat, then stir in mushroom sauce, thyme, a splash of water and any beef resting juices. Season to taste.
• In a medium bowl, combine cucumber, spinach & rocket mix, almonds and balsamic vinaigrette dressing. • Season to taste.
• Very thinly slice beef. • Divide beef mini roast, Parmesan hasselback potatoes and cucumber salad between plates. • Spoon leek mushroom sauce over the beef to serve. Enjoy!