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Roast Beef Fillet & Pumpkin-Sage Gratin
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Roast Beef Fillet & Pumpkin-Sage Gratin

Roast Beef Fillet & Pumpkin-Sage Gratin

with Baby Broccoli & Truffle Mayonnaise

Prepare for something a little extraordinary tonight. The secret is our premium sirloin tip - seared first, then roasted until tender - which pairs perfectly with our creamy truffle mayo and pumpkin-sage gratin. Serve your meal with a good glass of red for maximum wow-factor.

Tree Nuts

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.

Preparation Time40 minutes


Serving amount


butternut pumpkin

1 bag


1 clove


1 bunch

baby broccoli

1 packet

pine nuts

(Contains Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy. )

1 packet

Italian truffle mayonnaise

(Contains Egg;)

½ packet

panko breadcrumbs

(Contains Gluten;)

1 packet

premium sirloin tip

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

20 g


1 tbs

plain flour

(Contains Gluten;)

¾ cup


(Contains Milk;)

¼ tsp



Nutritional Values

Energy (kJ)3058 kJ
Fat39.2 g
of which saturates12.4 g
Carbohydrate47 g
of which sugars18.7 g
Protein48.7 g
Sodium693 mg
The average adult daily energy intake is 8700 kJ


Baking Dish
Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. • Peel butternut pumpkin, then cut into thin slices. • Place pumpkin in a baking dish. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until just tender, 15 minutes.


• Meanwhile, thinly slice sage leaves. Finely chop garlic. • Trim ends of baby broccoli and halve any thick stalks lengthways. • In a medium bowl, toss panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season.


• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a lined oven tray. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove sirloin from oven. Cover with foil to rest for 10 minutes (it will keep cooking as it rests!).


• While the beef is roasting, wash and dry frying pan, then return to medium heat. Cook the butter, sage and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove from heat, then slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Pour sauce over the just-tender pumpkin in the baking dish. Top evenly with breadcrumb mixture. • Bake until golden and bubbling, 10-15 minutes.


• While the gratin is baking, wash out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until just tender, 5-6 minutes. • Season with salt and pepper.

TIP: Add a dash of water to help speed up the cooking process!


• Slice the roast beef fillet. • Divide beef, pumpkin-sage gratin and baby broccoli between plates. • Pour any resting juices over the beef. Top with Italian truffle mayonnaise and sprinkle with pine nuts to serve. Enjoy!

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