Premium Sirloin Tip & Béarnaise Sauce for Dinner
with Peach & Passionfruit Sponge Trifles for Dessert
- Milk
- Eggs
- Pine Nut
- Gluten
- Wheat
- Sulphites
- May contain traces of allergens
- Cashew
- Walnut
- Macadamia
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Pecan
- Pistachio
- Hazelnut
- Gluten
- Pine nut
- Wheat
- Pine Nut
You don't need to spend hours in the kitchen or have fancy equipment to create a gourmet meal. What you do need is quality ingredients that don't need much to shine, which is what you have right here! 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. To download the recipe card for the main and dessert, click the download arrow on the right of the screen. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
2 sprig
rosemary
2 clove
garlic
½ packet
marinated goat cheese
(Contains: Milk)
1 packet
Premium Sirloin Tip
1 bag
Pea Pods
1 bunch
asparagus
½
lemon
1 bag
parsley
1 packet
béarnaise sauce
(Contains: Eggs, Milk May be present: Cashew, Walnut, Macadamia, Almond)
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
1 packet
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Brazil nut, Hazelnut, Pine nut, Pecan, Macadamia, Walnut, Pistachio, Wheat)
1 packet
basic sponge mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut)
1 packet
shredded coconut
(Contains: Sulphites)
1 tin
coconut milk
1 packet
thickened cream
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
1 tin
Tinned Peaches
1
passionfruit
Not included in your delivery
olive oil
Utensils
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. 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.
• Meanwhile, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty meal, with some praising the béarnaise sauce and coconut-passionfruit combo in the dessert.
- Ease of prep: Some found the meal required significant prep time, especially for the dessert which needed day-before planning.
- Suggestions: Several recommended cooking the steak in a pan rather than the oven for better tenderness and doneness control.
- Portions: A few mentioned the steak size was small for the premium price, while others found the overall meal generous.
- Dessert tips: Some suggested whipping the cream separately before folding in yoghurt, and double-checking oven temperatures for the sponge.
