Premium Sirloin Tip & Béarnaise Sauce for Dinner
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Premium Sirloin Tip & Béarnaise Sauce for Dinner

Premium Sirloin Tip & Béarnaise Sauce for Dinner

with Peach & Passionfruit Sponge Trifles for Dessert

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.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
Allergens:
Milk
Egg
Pine Nut
Gluten
Wheat
Sulphites

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 Time
DifficultyEasy

Ingredients

Serving amount

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 Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

1 packet

caster sugar

(May be present: Tree Nuts, Gluten, Milk, Peanut, Sesame, Soy. )

1 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

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

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Nutritional Values

Energy (kJ)2551 kJ
Fat33.2 g
of which saturates7.7 g
Carbohydrate31.1 g
of which sugars11 g
Dietary Fibre10.3 g
Protein45.6 g
Sodium373 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

• 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.

6
6

• 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!