Peppered Roast Beef & Horseradish Mash for Dinner

Name: Peppered Roast Beef & Horseradish Mash for Dinner with Peach & Walnut Crumble Cake for Dessert
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Balsamic Vinaigrette Dressing; 1 packet Horseradish Sauce; 1 Kale; 2 Garlic; 2 Potato; 1 packet Red Wine Jus; 1 Brussels Sprout; 300 g Premium Sirloin Tip; 1 tin Tinned Peaches; 1 packet Basic Sponge Mix; 1 packet Brown Sugar; 1 packet Thickened Cream; 1 packet Classic Oat Mix; 1 packet Walnuts; 1 drizzle olive oil; ¼ tsp cracked black pepper; 40 g butter; 2 tbs milk; 10 g butter (for the sauce)

with Peach & Walnut Crumble Cake for Dessert

4.7

(8)

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This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish, just like they will tonight, in this succulent roast beef and mash number!

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:

Milk

•Eggs

•Soy

•Gluten

•Wheat

•Sulphites

•Walnut

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

1 packet

Horseradish Sauce

(Contains: Milk, Eggs;)

Kale

Garlic

Potato

1 packet

Red Wine Jus

(Contains: Milk, Soy;)

Brussels Sprout

300 g

Premium Sirloin Tip

1 tin

Tinned Peaches

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Brown Sugar

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Thickened Cream

(Contains: Milk;)

1 packet

Classic Oat Mix

(Contains: Gluten, Wheat, Sulphites; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

Not included in your delivery

1 drizzle

olive oil

¼ tsp

cracked black pepper

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

10 g

butter (for the sauce)

(Contains: Milk;)

Nutritional Values

Energy (kJ)10400 kJ

Calories2480 kcal

Fat96.5 g

of which saturates37.9 g

Carbohydrate329 g

of which sugars169 g

Dietary Fibre24.4 g

Protein69.9 g

Sodium2430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• In a large frying pan, heat a drizzle of olive oil
over high heat.
• Season premium sirloin tip all over with the
cracked black pepper and a generous pinch of
salt and add to hot pan. Sear until browned,
1 minute on all sides.
• Transfer beef to a lined oven tray and roast
for 15-20 minutes (for a 300g piece) or
18-23 minutes (for a 600g piece) for
medium-rare or until cooked to your liking.
• Remove from oven, transfer to a plate and cover
with foil to rest for 10 minutes.

• Meanwhile, boil the kettle. Half-fill a large
saucepan with boiling water, then add a
generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat
until easily pierced with a fork, 12-15 minutes.
Drain and return to the pan.
• Add the butter (for the mash), milk and
horseradish sauce to potato and season
with salt to taste. Mash until smooth. Cover to
keep warm.

TIP: Save time and get more fibre by leaving the
potato unpeeled.

• While beef is resting, thinly slice Brussels
sprouts.
• Finely chop garlic.
• Thinly slice kale, discarding any larger pieces
of stalk.

• Wash and dry frying pan and return to
medium-high heat with a drizzle of olive oil.
• Cook Brussels sprouts and kale, tossing, until
tender, 4-5 minutes. Add garlic and cook, until
softened and fragrant, 1-2 minutes.
• Remove from heat, then add balsamic
vinaigrette dressing, tossing to coat. Season
with salt and pepper to taste.

• In a small microwave-safe bowl, microwave the
butter (for the sauce) and red wine jus until
melted and warmed through, 30 seconds.

• Very thinly slice beef.
• Divide horseradish mash, peppered roast beef
and sautéed Brussels sprouts between plates.
• Spoon over red wine jus and any beef resting
juices to serve. Enjoy!