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Premium Roast Sirloin & Béarnaise Sauce

Premium Roast Sirloin & Béarnaise Sauce

with Garlic-Almond Crumb & Rocket Salad

Gourmet
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Don your apron and whip up this this gourmet recipe that's simpler than it sounds. With a top-notch sirloin tip, creamy béarnaise Naturally Gluten-Free and a sweet and peppery salad, this is more than just a meal; it's a fine-dining experience!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsSulphitesEggMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

beetroot

1 sachet

garlic & herb seasoning

1 packet

premium sirloin tip

3 clove

garlic

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

parsley

1

pear

1 bag

rocket leaves

1 drizzle

balsamic glaze

(ContainsSulphites)

1 packet

béarnaise sauce

(ContainsEgg, MilkMay be present Tree Nuts)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3008 kJ
Fat33.5 g
of which saturates6.6 g
Carbohydrate53.4 g
of which sugars24 g
Protein47.5 g
Sodium723 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Cut the beetroot into small cubes. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and toss to coat. Bake until tender, 25-30 minutes.

TIP: If your oven tray is getting crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium sirloin tip all over. When the oil is hot, sear the sirloin until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-20 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest.

3

While the veggies and sirloin are roasting, finely chop the garlic, roasted almonds and parsley.

4

Wash out and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the garlic and roasted almonds, stirring, until fragrant, 1-2 minutes. Transfer to a small bowl. Stir in the parsley. Season to taste.

5

Thinly slice the pear. In a large bowl, combine the pear and rocket leaves. Add a small drizzle of olive oil, the grated Parmesan cheese and a drizzle of the balsamic glaze. Season, then toss to combine.

6

Slice the roast sirloin. Divide the sirloin between plates, spooning over any resting juices. Top with the garlic-almond crumb and a dollop of béarnaise sauce. Serve with the roast veggies and rocket salad.