Premium Roast Sirloin & Béarnaise Sauce
with Garlic-Almond Crumb & Pear Salad
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!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
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
½ head
cos lettuce
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
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.
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.
While the veggies and sirloin are roasting, finely chop the garlic, roasted almonds and parsley.
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.
Finely shred the cos lettuce (see ingredients). Thinly slice the pear. In a large bowl, combine the pear, lettuce and grated Parmesan cheese. Drizzle with the balsamic glaze and a little olive oil. Toss to combine. Season to taste.
Slice the roast sirloin. Divide the sirloin between plates, spooning over any resting juices. Top with the garlic-almond crumb and a drizzle of béarnaise sauce. Serve with the roast veggies and pear salad.