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: Milk, Eggs; May be present: Cashew, Walnut, Macadamia, Almond.)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Walnut, Macadamia, Almond, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Pecan, Pistachio, Hazelnut.)
1 packet
caster sugar
(May be present: Walnut, Macadamia, Almond, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Pecan, Pistachio, Hazelnut, Gluten, Pine nut, Wheat.)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Walnut, Macadamia, Almond, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Pecan, Pistachio, Hazelnut, Pine Nut.)
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!
