Premium Sirloin Tip & Rosemary Fries for Dinner

Name: Premium Sirloin Tip & Rosemary Fries for Dinner with Sticky Date & Almond Pudding for Dessert
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 rosemary; 2 clove garlic; ½ packet marinated goat cheese; 1 packet Premium Sirloin Tip; 1 packet Pea Pods; 1 asparagus; ½ lemon; 1 packet parsley; 1 packet béarnaise sauce; 1 packet pine nuts; 1 packet Pitted Dates; 1 packet roasted almonds; ½ packet basic sponge mix; 1 sachet sweet golden spice blend; ½ packet brown sugar; 1 packet caramel sauce; 1 packet light cooking cream

with Sticky Date & Almond Pudding for Dessert

Get up to $200 off!

You don't need to spend hours in the kitchen to create a gourmet meal for your loved one. This top-notch sirloin comes with all the good stuff: rosemary and garlic fries, zesty sautéed greens adorned with marinated goat cheese and buttery pine nuts and a drizzle of creamy béarnaise sauce, which has a touch of acidity to cut the lovely richness of the dish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Egg

•Pine nuts/Noix de pin

•Almond

•Gluten

•Wheat

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

potato

rosemary

2 clove

garlic

½ packet

marinated goat cheese

1 packet

Premium Sirloin Tip

1 packet

Pea Pods

asparagus

lemon

1 packet

parsley

1 packet

béarnaise sauce

1 packet

pine nuts

1 packet

Pitted Dates

1 packet

roasted almonds

½ packet

basic sponge mix

1 sachet

sweet golden spice blend

½ packet

brown sugar

1 packet

caramel sauce

1 packet

light cooking cream

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2507 kJ

Fat32.2 g

of which saturates7.7 g

Carbohydrate31.1 g

of which sugars10.9 g

Dietary Fibre10.3 g

Protein45.4 g

Sodium373 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. • Pick rosemary leaves and finely chop. • Finely chop garlic. • In a small bowl, combine rosemary, garlic and a drizzle of oil from the marinated goat cheese packet.

• Place fries on a lined oven tray lined. Drizzle with rosemary-garlic oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

• See 'Top Steak Tips!' (below). In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over. • When oil is hot, add sirloin to the pan. Sear until browned, 1 minute on all sides. • Transfer to a second lined oven tray and roast for 17-22 minutes for medium, or until cooked to your liking. • Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The steak will keep cooking as it rests!

• While the steak is roasting, trim pea pods, then slice in half lengthways. • Trim asparagus. • Zest lemon to get a pinch, then slice into wedges. • Finely chop parsley.

• While the steak is resting, return frying pan to medium-high heat with another drizzle of olive oil, if needed. Cook asparagus with a splash of water, tossing, until just tender, 4-5 minutes. • Add pea pods and cook until tender, 1-2 minutes. • Remove pan from the heat, then stir in the lemon zest and a squeeze of lemon juice. Season to taste.

• Slice premium sirloin tip. • Divide the steak, rosemary fries and greens between plates. • Spoon any resting juices over the steak, then top with a dollop of béarnaise sauce. • Crumble goat cheese (see ingredients) over the greens, then sprinkle with pine nuts and parsley to serve. Enjoy!