Garlic & Herb Roast Sirloin Tip for Dinner
with Peach & Passionfruit Brioche Trifles for Dessert- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Lupin
You don’t have to wait for a special occasion to create this fine-dining experience. Dig into the delectable combination of premium roasted sirloin and luscious gravy with a few simple but special touches - including dessert! *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
2
potato
3 clove
garlic
1 bunch
spring onion
1 sachet
garlic & herb seasoning
1 packet
Premium Sirloin Tip
1 bag
green beans
1 bunch
baby broccoli
1 bag
parsley
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 tin
coconut milk
1 packet
thickened cream
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 tin
Tinned Peaches
4 slices
brioche slices
(Contains: Milk, Gluten, Wheat, Eggs; May be present: Soy, Milk, Sesame, Almond, Hazelnut, Lupin.)
1
passionfruit
1 packet
shredded coconut
(Contains: Sulphites;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. Finely chop garlic. Thinly slice spring onion. • Cook potato and garlic in the saucepan of boiling water until the potato can be easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add the butter, milk and a pinch of salt. Remove from heat. Mash until smooth. Stir through spring onion. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• See 'Top Steak Tips!' (bottom left). Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Rub garlic & herb seasoning and a drizzle of olive oil over premium sirloin tip. • Season the sirloin all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer seared sirloin to lined oven tray. 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!
• Meanwhile, trim green beans. • Slice baby broccoli in half lengthways. • Roughly chop parsley.
• While beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat. Cook green beans and baby broccoli, tossing, until softened, 4-5 minutes. • Remove pan from heat, then stir though parsley (reserve a pinch for garnish!). Return bacon to pan. Season with salt and pepper, tossing to coat.
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water. Whisk until smooth, 1 minute.
• Slice the roast sirloin tip. • Divide sirloin, bacon greens and mash between plates. Pour gravy over sirloin. • Garnish with remaining parsley to serve. Enjoy!
