Premium Beef Sirloin & Garlic-Dijon Butter
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Premium Beef Sirloin & Garlic-Dijon Butter

Premium Beef Sirloin & Garlic-Dijon Butter

with Dauphinoise Potatoes & Greens

From the juicy seared premium sirloin tip to the cheesy potatoes, and a buttery Dijon sauce to tie it together, this meal screams top-notch restaurant vibes. Serve with tender zucchini and green beans for added crunch and colour, and to cut through the richness.

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time


Serving amount



3 clove


1 packet

Premium Sirloin Tip

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 packet

Parmesan cheese

(Contains Milk;)

1 bag

green beans



1 packet

Dijon mustard

Not included in your delivery

olive oil

30 g



Nutritional Values

Energy (kJ)2821 kJ
Fat40.5 g
of which saturates21.7 g
Carbohydrate30.8 g
of which sugars11 g
Protein46.2 g
Sodium914 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Baking Dish
Large Pan
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with the boiling water. • Cut potato into 0.5cm-thick rounds. • Finely chop garlic. • Place the butter in a small bowl and set aside to soften. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato.


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

TIP: The meat will keep cooking as it rests!


• Meanwhile, in a second small bowl, combine light cooking cream, chicken-style stock powder, half the garlic and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with Parmesan cheese. Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.


• While the potatoes are baking, trim green beans. • Cut zucchini into bite-sized chunks. • To the bowl with the butter, add Dijon mustard, remaining garlic and a pinch of salt and pepper. Mash with a fork until combined.


• While the steak is resting, return frying pan to medium-high heat with a dash of water. Cook green beans and zucchini, tossing, until softened, 4-5 minutes. Remove from heat. Season to taste.


• Slice the sirloin steak. • Divide the steak, dauphinoise potatoes and greens between plates, pouring over any steak resting juices. • Top steak with garlic-Dijon butter to serve. Enjoy!