Premium Roast Sirloin & Béarnaise Sauce for Dinner

Name: Premium Roast Sirloin & Béarnaise Sauce for Dinner Choc-Chip Pudding & Butterscotch Sauce for Dessert
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 beetroot; 1 sachet garlic & herb seasoning; 1 packet Premium Sirloin Tip; 3 clove garlic; 1 packet roasted almonds; 1 bag parsley; 1 pear; 1 bag spinach & rocket mix; 1 drizzle balsamic glaze; 1 packet béarnaise sauce; 1 packet grated Parmesan cheese; 1 packet brown sugar; 1 packet basic sponge mix; 1 packet dark chocolate chips; 1 packet light cooking cream; 1 sachet flaked almonds; 1 packet pecans; 85 g butter; 1 eggs; 1 cup water; ¼ tsp salt

Choc-Chip Pudding & Butterscotch Sauce for Dessert

Get up to $200 off!

Don your apron and whip up this gourmet recipe that's simpler than it sounds. With a top-notch sirloin tip, creamy béarnaise and a sweet and peppery salad, this is more than just a meal; it's a fine dining experience - complete with a poached pear-adorned choc-chip pudding for dessert.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:

Almond

•Sulphites

•Eggs

•Milk

•Gluten

•Wheat

•Soy

•Pecan

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

beetroot

1 sachet

garlic & herb seasoning

1 packet

Premium Sirloin Tip

3 clove

garlic

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 bag

parsley

pear

1 bag

spinach & rocket mix

1 drizzle

balsamic glaze

(Contains: Sulphites;)

1 packet

béarnaise sauce

(Contains: Eggs, Milk; May be present: Macadamia, Walnut, Cashew, Almond.)

1 packet

grated Parmesan cheese

(Contains: Milk;)

1 packet

brown sugar

(May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Almond, Cashew.)

1 packet

basic sponge mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Almond, Cashew.)

1 packet

dark chocolate chips

(Contains: Milk, Soy; May be present: Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Almond, Cashew, Gluten, Wheat.)

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Cashew.)

1 packet

pecans

(Contains: Pecan; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Almond, Cashew.)

Not included in your delivery

olive oil

85 g

butter

(Contains: Milk;)

eggs

(Contains: Eggs;)

1 cup

water

¼ tsp

salt

Nutritional Values

Energy (kJ)2970 kJ

Fat35 g

of which saturates7.5 g

Carbohydrate48.8 g

of which sugars23.8 g

Protein47.3 g

Sodium728 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• While the veggies are roasting, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over. When oil is hot, sear sirloin until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray. Roast for 17-20 minutes for medium, or until cooked to your liking. • Remove from oven, then cover with foil to rest (the sirloin will keep cooking while it rests!).

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

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

• While the lamb is resting, thinly slice pear into wedges. • In a large bowl, combine pear, spinach & rocket mix and grated Parmesan cheese. • Add a small drizzle of olive oil and a drizzle of balsamic glaze. Season, then toss to coat.

• Slice the premium roast sirloin. • Divide sirloin, roast veggies and rocket salad between plates. Spoon any resting juices over the sirloin. • Top with garlic-almond crumb and a dollop of béarnaise sauce to serve. Enjoy!