Premium Beef Sirloin & Truffle Roast Veggies
with Herb Butter, Garlic Greens & Hazelnuts- Milk
- Hazelnut
- Milk
- Soy
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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, aft er 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 and under 30g carbohydrates per serving.* *We’ve replaced the pine nuts in this recipe with hazelnuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
potato
1
red onion
1 packet
Premium Sirloin Tip
1 clove
garlic
1 bag
green beans
1 bag
parsley
1 bag
baby kale
drizzle
truffle oil
1 packet
hazelnuts
(Contains: Hazelnut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Take the butter out of the fridge to soften. • Cut potato into bite-sized chunks. • Cut red onion into thick wedges. • Place potato and onion 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: If your oven tray is crowded, divide the veggies between two trays.
• See 'Top Steak Tips' (bottom left)! Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over. When oil is hot, sear sirloin until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray. 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 (it will keep cooking as it rests!).
• Meanwhile, finely chop garlic. • Trim green beans.
• Pick and finely chop parsley leaves. • In a medium bowl, combine the salt, butter, parsley and half 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.
• Meanwhile, return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • In the last minute of cook time, add baby kale and remaining garlic, stirring, until fragrant and wilted, 1-2 minutes. • Remove pan from heat.
• Slice premium sirloin tip. • Drizzle roast veggies with some truffle oil (if using), then gently toss to coat. • Divide sirloin, truffle veggies and garlic greens between plates. • Sprinkle hazelnuts and Parmesan cheese over greens. • Spoon garlic-herb butter over steak to serve. Enjoy!
TIP: Truffle oil has a strong flavour - add less if desired.
