Beef Mini Roast & Leek Mushroom Sauce
with Parmesan Hasselback Potatoes & Cucumber Salad
Put your Christmas hat on and get in the spirit as you plate up these hearty chat potatoes, Parmesan crisps, a pea pod-rocket salad and seared duck breast. Watch out for the cranberry-red wine jus; it is so good, you'll definitely be making the nice list this Christmas!
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
Parsley
1
Garlic
1
Parmesan Cheese
(Contains Milk;)
1
Premium Sirloin Tip
1
Thyme
1
Cucumber
1
Leek
1
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1
Sliced Mushrooms
1
Mushroom Sauce
(Contains Gluten, Milk, Wheat; May be present: Soy. )
1
Spinach & Rocket Mix
1
Balsamic Vinaigrette Dressing
Not included in your delivery
1
olive oil
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°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 drizzle of olive oil in a large frying pan over high heat. • Season premium sirloin tip all over and add to 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 leaves. 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 until browned and softened, 6-8 minutes. • Remove pan from heat and stir in mushroom sauce, thyme, a splash of water and any beef resting juices. Season to taste.
• In a medium bowl, combine cucumber, spinach and rocket mix, roasted almonds and balsamic vinaigrette dressing. • Season with a pinch of salt and pepper.
• Thinly slice beef. • Divide sirloin beef roast, parmesan hasselback potatoes and cucumber salad between plates. • Spoon leek mushroom sauce over beef to serve. Enjoy!