Premium Sirloin & Truffle Potatoes
with Garlic-Herb Butter & Silverbeet
- Milk
- Pine Nut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
It would be crazy not to look to the French when designing a gourmet meal – they have one of the most revered cuisines in the world, after all! What they really do best is take quality ingredients that don't need much to shine…as the chef in you will do tonight! This recipe is under 650kcal per serving.
Ingredients
2
potato
1
red onion
1 bag
thyme
1 bag
parsley
1 clove
garlic
2 bag
silverbeet
1 packet
Premium Sirloin Tip
¾ tsp
truffle oil
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
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Take the butter out of the fridge. Cut the potato into bite-sized chunks. Cut the red onion into wedges. Pick the thyme leaves. Place the potato, onion and thyme leaves on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the veggies are roasting, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over. When the oil is hot, add the sirloin to the 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 the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the sirloin is roasting, pick and finely chop the parsley leaves. Finely chop the garlic. Roughly chop the silverbeet.
In a medium bowl, combine the salt, butter, parsley and 1/2 the garlic. Season with pepper, then mash together with a fork.
TIP: Add as much or as little garlic as you like to suit your taste.
While the steak is resting, return the pan to a medium-high heat, with another drizzle of olive oil, if needed. Cook the silverbeet and remaining garlic, stirring, until softened, 1-2 minutes. Remove the pan from the heat.
Slice the sirloin. Drizzle the roast potatoes with a little truffle oil, then gently toss to coat. Divide the premium sirloin, truffle potatoes and silverbeet between plates. Sprinkle the pine nuts and grated Parmesan cheese over the silverbeet. Spoon the garlic-herb butter over the steak to serve.
TIP: Truffle oil has a strong flavour - add less if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the garlic-herb butter and truffle potatoes, though some found the dish needed more seasoning.
- Ease of prep: Several noted it was easy to follow the recipe, with one saying they "felt like a pro chef".
- Suggestions: Some recommend toasting the pine nuts and cooking the steak less to avoid toughness.
- Portions: A few mentioned the meat portion was small for the price, especially for families.
- Meat quality: Views varied widely; some praised the tender sirloin while others found it tough or fatty.
