Name: [King’s Day] Peppered Roast Beef & Horseradish Mash with Sautéed Brussels Sprouts & Red Wine Jus
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

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Recipes

British Recipes

[King’s Day] Peppered Roast Beef & Horseradish Mash

with Sautéed Brussels Sprouts & Red Wine Jus

Get up to $230 off

Allergens:

Milk

•Eggs

•Soy

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

Nutritional Values

Calories475 kcal

Energy (kJ)1990 kJ

Fat20.5 g

of which saturates4.2 g

Carbohydrate29.9 g

of which sugars9.8 g

Dietary Fibre10.3 g

Protein41.4 g

Sodium696 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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 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. 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 and garlic. • Thinly slice kale, discarding any larger pieces of stalk.

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

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

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