Premium Roast Sirloin & Truffle Mayo
with Pear Salad & Garlic-Almond Crumb
- Eggs
- Milk
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Don your apron and whip up this this gourmet recipe that’s simpler than it sounds. With a top-notch premium roast sirloin, creamy truffle mayo and a sweet and peppery salad, this is more than just a meal; it’s a fine dining experience. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1
Beetroot
1 sachet
Garlic & Herb Seasoning
3
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1
Pear
2
Potato
300 g
Premium Sirloin Tip
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below). Preheat oven to
220°C/200°C fan-forced.
• Cut potato into bite-sized chunks. Cut beetroot into
small chunks.
• Place prepped veggies on a lined oven tray. Drizzle
with olive oil, sprinkle with garlic & herb seasoning
and toss to coat.
• Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays.
TIP: Beetroot stays firm when cooked. It’s done when
you can pierce it with a fork.
• 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, 1 minute on all sides.
• Transfer sirloin beef to a second lined oven tray and
roast for 15-20 minutes (for a 300g piece),
17-22 minutes (for a 450g 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.
TIP: The meat will keep cooking as it rests!
• Meanwhile, finely chop garlic.
• Roughly chop roasted almonds.
• Wash and dry the frying pan, then return to medium
high heat with a drizzle of olive oil.
• Cook garlic, stirring until fragrant, 1-2 minutes.
• Transfer to a small bowl. Stir in roasted almonds.
Season to taste with salt and pepper.
• While beef is resting, thinly slice pear into wedges.
• In a large bowl, combine pear, spinach & rocket
mix, Parmesan cheese, balsamic vinaigrette
dressing (see ingredients) and a drizzle of olive oil.
Season to taste.
• Roughly chop parsley.
• Very thinly slice beef.
• Divide premium roast sirloin, roast veggies and pear
salad between plates. Spoon any resting juices over
the sirloin.
• Top with garlic-almond crumb and a drizzle of
Italian truffle mayonnaise.
• Sprinkle over parsley to serve. Enjoy!
