Premium Sirloin Tip & Creamy Mash for Dinner
with Layered Victoria Sponge Pots for Dessert
- Milk
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Gluten
- Peanuts
- Sesame
- Almond
- Traces of Cashew
- Brazil nut
- Hazelnut
- Pine nut
- Pecan
- Macadamia
- Walnut
- Pistachio
- Wheat
- Pine Nut
Dish up tender sirloin tip with a creamy mushroom-bacon sauce, plus mash, Dutch 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.*
Ingredients
1 bunch
Dutch Carrots
1 packet
green beans
1 packet
Premium Sirloin Tip
2
potato
2 clove
garlic
1 packet
parsley
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
sliced mushrooms
1 packet
light cooking cream
(Contains: Milk;)
1 packet
caster sugar
(May be present: Soy, Milk, Gluten, Peanuts, Sesame, Almond, Cashew, Brazil nut, Hazelnut, Pine nut, Pecan, Macadamia, Walnut, Pistachio, Wheat.)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Peanuts, Sesame, Almond, Cashew, Brazil nut, Hazelnut, Pecan, Macadamia, Walnut, Pistachio, Pine Nut.)
1 packet
thickened cream
(Contains: Milk;)
2
apple
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Cashew, Brazil nut, Hazelnut, Pecan, Macadamia, Walnut, Pistachio, Pine Nut.)
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tbs
salt
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 cook time, add green beans to the tray, tossing to combine. Return to the oven and roast until tender.
• See top steak tips! (below). 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 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 half the parsley and transfer to a bowl.
• Return frying pan to a medium-high heat. Cook garlic until fragrant, 1 minute. • Add sliced mushrooms and 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!
