Roast Beef Sirloin & Truffle Veggies
with Herb Butter, Dutch Carrots & Pine Nuts
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 (Dutch carrots, kale and crispy potatoes just to name a few) then add a few crucial flavour components (herbed butter and truffle oil) to really make a dish shine... just like the chef in you will do tonight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
red onion
1 packet
Premium Sirloin Tip
1 clove
garlic
1 bunch
Dutch Carrots
1 packet
kale
1 packet
parsley
drizzle
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
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). • 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.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray and roast for 15-20 minutes (for a 300g piece) or 18-23 minutes (for a 600g piece) for medium-rare 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, finely chop garlic. • Trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Tear kale leaves from the stems, then discard stems.
• Pick and finely chop parsley leaves. • In a medium bowl, combine the salt, softened 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 carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • In the last minute of cook time, add kale and remaining garlic, stirring until fragrant and wilted, 1-2 minutes. Remove pan from heat.
• Slice roast sirloin. • Drizzle roast veggies with some truffle oil (if using), then gently toss to coat. • Divide roast beef sirloin, truffle veggies, garlic Dutch carrots and kale between plates. • Sprinkle pine nuts and Parmesan cheese over carrots. Spoon herb butter over steak to serve. Enjoy!
TIP: Truffle oil has a strong flavour - add less if desired. Enjoy!
