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!
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.
garlic & herb seasoning
premium sirloin tip
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
béarnaise sauce(ContainsEgg, MilkMay be present Tree Nuts)
grated Parmesan cheese(ContainsMilk)
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.
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.
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.