Premium Sirloin Tip & Béarnaise Sauce for Dinner

Name: Premium Sirloin Tip & Béarnaise Sauce for Dinner with Peach & Passionfruit Sponge Trifles for Dessert
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 sprig rosemary; 2 clove garlic; ½ packet marinated goat cheese; 1 packet Premium Sirloin Tip; 1 bag Pea Pods; 1 bunch asparagus; ½ lemon; 1 bag parsley; 1 packet béarnaise sauce; 1 packet pine nuts; 1 packet caster sugar; 1 packet basic sponge mix; 1 packet shredded coconut; 1 tin coconut milk; 1 packet thickened cream; 1 packet Greek-style yoghurt; 1 tin Tinned Peaches; 1 passionfruit

with Peach & Passionfruit Sponge Trifles for Dessert

Get up to $200 off!

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:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

•Pine Nut

•Gluten

•Wheat

•Sulphites

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 Time

DifficultyEasy

Ingredients

Serving amount

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

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

passionfruit

Not included in your delivery

olive oil

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

Cooking Steps

PDF

• 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!