Premium Sirloin & Truffle Veggies
with Herb Butter, Silverbeet & Pine Nuts
- 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
oregano
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 oregano leaves. Place the potato, onion and oregano 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 second lined oven tray. 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 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 premium sirloin. Drizzle the roast veggies with a little truffle oil, then gently toss to coat. Divide the sirloin, truffle veggies 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 July 2026- Flavour: The truffle oil on the roasted veggies and garlic-herb butter on the steak were standout elements for many customers. Some found the truffle oil too strong or overwhelming, so start with a small drizzle and adjust to taste.
- Ease of prep: Most found the recipe straightforward to follow, though several noted it involves more steps than a typical weeknight meal and takes longer than expected.
- Suggestions: Some found the garlic butter too rich and oily alongside the truffle oil and olive oil; reducing the butter by half helped balance the dish. A few customers suggested adding a jus or gravy for the steak, and some boosted the seasoning on the meat for extra flavour.
- Portions: Many customers felt the steak portion was too small, particularly for two or four people, and several suggested adding extra potato or sweet potato to bulk out the meal.
- Silverbeet: Opinions on the silverbeet were mixed — some loved it, while others found it bland or out of place; a sprinkle of Parmesan helped for those who were less keen.
