Premium Sirloin Tip & Creamy Mash for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert
Dish up tender sirloin tip with a creamy mushroom-bacon sauce, plus mash, baby carrots and green beans to complement the rich flavours. It's hard to beat this elegant and classic meal for a fine dining experience at home.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
green beans
1 packet
Premium Sirloin Tip
2
potato
2 clove
garlic
1 bag
parsley
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
sliced mushrooms
1 packet
light cooking cream
(Contains: Milk;)
1 bag
Dutch Carrots
1 packet
chocolate pudding mix
(Contains: Gluten; May be present: Soy, Milk, Tree Nuts, Peanuts, Sesame.)
1 packet
mixed berry compote
(May be present: Milk.)
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
30 g
butter (for the mash)
(Contains: Milk;)
20 g
butter (for the sauce)
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Trim green tops from Dutch carrots and scrub carrots clean. Trim green beans. • Arrange carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add green beans to the tray, tossing to combine. Return to the oven and roast until tender.
• See top steak tips! (below left). While carrots are roasting, heat a drizzle of olive oil in a large frying pan over high heat. • Season premium sirloin tip all over and add to the hot 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.
TIP: The meat will keep cooking as it rests!
• While the beef is roasting, peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter (for the mash), milk and the salt, then mash until smooth. Cover to keep warm.
• Meanwhile, finely chop garlic. Finely chop parsley. • Return the frying pan to medium-high heat with a drizzle of olive oil if needed. • Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Stir through 1/2 the parsley and transfer to a bowl.
• Return the frying pan to medium-high heat. Cook garlic until fragrant, 1 minute. • Add sliced mushrooms and the butter (for the sauce) and cook, stirring, until well browned, 4-5 minutes. • Reduce the heat to medium and return bacon to the pan along with light cooking cream and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season.
• Slice premium sirloin tip steak. • Divide the mash between plates and top with the baby carrots, green beans and steak. • Spoon over the creamy bacon-mushroom sauce and garnish with the remaining parsley. Enjoy!
