Premium Sirloin Tip & Balsamic Mushrooms
with Thyme-Roasted Carrots & Baby Broccoli
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!
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.
Ingredients
1
Pear
1 packet
Rocket
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Dutch Carrots
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
300 g
Premium Sirloin Tip
1 sachet
Thyme
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 tbs
balsamic vinegar* (Pantry)
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.
After prepping the broccoli and thyme, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over. When the oil is hot, add the sirloin to the pan. Sear 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 for 10 minutes. TIP: The meat will keep cooking as it rests!
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 grated Parmesan cheese.
Slice the 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!
