Rich Roast Sirloin & Creamy Pepper Sauce
with Parsley Mash, Brussels Sprouts & Dutch Carrots
- Milk
Say goodbye to boring meat and two veg meals. This meal shines through its upgrades of Dutch carrots, Brussels sprouts and roast sirloin tip and tastes even better with a delectable creamy pepper sauce drizzle and a herby mash!
Ingredients
1
Dutch Carrots
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parsley
300 g
Premium Sirloin Tip
1
Sea Salt Flakes
1 sachet
Vegetable Stock Pot
1 packet
Chat Potatoes
1 sachet
Thyme
1
Brussels Sprouts
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
2 tsp
cracked black pepper
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below).
• Preheat oven to 220°C/200°C fan-forced.
• Bring a medium saucepan of lightly salted water to
the boil.
• Peel chat potatoes and cut into large chunks.
• Roughly chop parsley.
• Cook potato in the boiling water until easily pierced
with a fork, 10-15 minutes. Drain and return to
saucepan.
• Add the butter, milk, salt and parsley, then mash
until smooth. Cover to keep warm.
• 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 beef to a lined oven tray and roast for
15-20 minutes (for a 300g piece), 17-22 minutes
(for a 450g 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!
• While the beef is roasting, trim green tops from
Dutch carrots, then scrub carrots clean. Halve
lengthways (if preferred).
• Thinly slice Brussels sprouts.
• Pick thyme leaves.
• Finely chop garlic.
• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook carrots and Brussels
sprouts, tossing, until tender, 5-7 minutes.
• Add half the garlic and thyme, then cook until
fragrant, 1 minute. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help the carrots
cook, if needed.
• While the sirloin is resting, return pan to medium
heat with a drizzle of olive oil. Add the cracked
black pepper and remaining garlic and cook until
fragrant, 30 seconds.
• Reduce heat to medium, then add a dash of
water and scrape up any bits stuck to the bottom
of the pan. Add light cooking cream and stock
concentrate and cook until thickened, 1-2 minutes.
Stir through any sirloin resting juices.
• Very thinly slice beef.
• Divide roast sirloin, parsley mash, Brussels sprouts
and Dutch carrots between plates.
• Sprinkle over some sea salt flakes and pour over
creamy pepper sauce to serve. Enjoy!
