Beef Mini Roast & Leek Mushroom Sauce
with Parmesan Hasselback Potatoes & Cucumber Salad- Milk
- Almond
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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.*
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, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
sliced mushrooms
1 packet
Mushroom Sauce
(Contains: Milk, Gluten, 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;)
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!
