Double Honey Mustard Beef Sirloin & Cherry Tomato Salad

Name: Double Honey Mustard Beef Sirloin & Cherry Tomato Salad with Creamy Dill Potatoes & Salad Greens
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: Olive Oil; 1 tub Dijon mustard; 2 tsp honey; 2 tsp water; 2 packet Premium Sirloin Tip; 2 potato; 1 packet dill & parsley mayonnaise; 1 cucumber; 1 punnet snacking tomatoes; drizzle vinegar (balsamic or white wine); 1 bag Spinach, Rocket & Fennel Mix

with Creamy Dill Potatoes & Salad Greens

Get up to $200 off!

This classic honey mustard combo brings so much flavour to juicy beef rump steaks. Serve with a refreshing and seasoned salad, plus naturally tasty potatoes, which work a treat with the creamy dill & parsley mayo.

Tags:

Easy Prep

•Kid Friendly

Allergens:

Eggs

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tub

Dijon mustard

2 packet

Premium Sirloin Tip

potato

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

cucumber

1 punnet

snacking tomatoes

1 bag

Spinach, Rocket & Fennel Mix

Not included in your delivery

Olive Oil

2 tsp

honey

2 tsp

water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2756 kJ

Fat28.7 g

of which saturates5.9 g

Carbohydrate30.6 g

of which sugars10.3 g

Protein68 g

Sodium388 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. In a small bowl combine the Dijon mustard, honey and water. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, in batches, 1 minute on both sides. Remove the pan from the heat and add in the honey and mustard glaze and toss the steak. • Transfer to 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! TIP: Spread beef over two lined oven trays, if your tray is getting crowded.

• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. • Add the dill & parsley mayonnaise to the drained potatoes. Mix to combine and season to taste. Cover to keep warm and set aside.

Little cooks: Help toss the potatoes with the dill & parsley mayo.

• While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes. • In a large bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the spinach, rocket & fennel mix, tomato, and cucumber and toss.