Peppered Roast Beef & Horseradish Mash for Dinner
with Peach & Walnut Crumble Cake for Dessert
- Milk
- Eggs
- Soy
- Gluten
- Wheat
- Sulphites
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
1
Kale
2
Garlic
2
Potato
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1
Brussels Sprout
300 g
Premium Sirloin Tip
1 tin
Tinned Peaches
1 packet
Basic Sponge Mix
(Contains: Gluten, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Brown Sugar
(Contains: Soy, Walnut, Pistachio, Milk, Macadamia, Pine nut, Peanuts, Sesame, Pecan, Hazelnut, Cashew, Almond, Brazil nut, May contain traces of allergens;)
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Classic Oat Mix
(Contains: Pine nut, Sesame, Cashew, Macadamia, Pistachio, Pecan, Brazil nut, Walnut, Soy, Milk, Almond, Hazelnut, May contain traces of allergens, Sulphites, Wheat, Gluten;)
1 packet
Walnuts
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
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;)
Utensils
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!
