Premium Sirloin Tip & Balsamic Mushrooms

Name: Premium Sirloin Tip & Balsamic Mushrooms with Thyme-Roasted Carrots & Baby Broccoli
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Premium Sirloin Tip; 1 packet Rocket; 2 Garlic; 1 packet Flaked Almonds; 1 Dutch Carrots; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 Pear; 1 sachet Thyme; 1 Baby Broccoli; 1 drizzle olive oil; 20 g butter; 1 tbs balsamic vinegar* (Pantry)

with Thyme-Roasted Carrots & Baby Broccoli

Get up to $200 off!

Steak night always feels a bit luxurious, especially when prepared with a premium sirloin tip, herby Dutch carrots and some balsamic mushrooms. Gather around the table with friends and family, raise your steak knives high and let the feast begin!

Tags:

Low Calorie

Allergens:

Almond

•Milk

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Premium Sirloin Tip

1 packet

Rocket

Garlic

1 packet

Flaked Almonds

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

Dutch Carrots

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

Pear

1 sachet

Thyme

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1 tbs

balsamic vinegar* (Pantry)

Nutritional Values

Calories435 kcal

Energy (kJ)1820 kJ

Fat26.1 g

of which saturates11.9 g

Carbohydrate8.6 g

of which sugars6.7 g

Dietary Fibre7.2 g

Protein40 g

Sodium229 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean. Spread the carrots out on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes.

• Meanwhile, halve the baby broccoli lengthways. Pick the thyme leaves. After the carrots have been roasting for 20 minutes, remove the tray from the oven and add the baby broccoli and thyme. Toss to coat, then spread out evenly and roast until tender, 5-7 minutes.

• Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides.
• Transfer beef to a lined oven tray and roast for 15-20 minutes (for a 300g 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 for 10 minutes.

• While the sirloin is roasting, finely chop the garlic.

• Return the frying pan to a medium-high heat. Add a drizzle of olive oil and the butter. Once the butter has melted, add the garlic and sliced mushrooms and cook, stirring often, until browned, 3-4 minutes. Add the balsamic vinegar and cook, stirring, until coated, 1-2 minutes. Season to taste. TIP: Stir through the steak resting juices for extra flavour!

• Thinly slice the pear. Place in a large bowl, then combine with the rocket leaves. Drizzle with balsamic vinegar and olive oil. Season, then toss to coat. Top with the Parmesan cheese.

• Very thinly slice premium sirloin tip. Divide the sirloin between plates. Spoon over the balsamic mushrooms, then sprinkle with the slivered almonds. Serve with the thyme-roasted carrots and baby broccoli and the pear-Parmesan salad. Enjoy!