Roast Beef Fillet & Pumpkin-Sage Gratin
with Baby Broccoli & Truffle Mayonnaise
- Pine Nut
- Eggs
- Gluten
- Wheat
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
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.
Ingredients
1
butternut pumpkin
1 bag
sage
1 clove
garlic
1 bunch
baby broccoli
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
Italian truffle mayonnaise
(Contains: Eggs;)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Premium Sirloin Tip
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
¾ cup
milk
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the pumpkin-sage gratin, describing it as "amazing" and "next level yum". The truffle mayo was also a hit.
- Ease of prep: Some found it more challenging than usual, with a few mentioning confusion about pan usage and roux-making.
- Suggestions: Several recommended cooking the beef to medium-rare for tenderness. Some suggested adding garlic powder and rosemary to season the meat.
- Leftovers: The pumpkin gratin was a standout, with customers mentioning they'd order it again when available.
- Portions: A few noted the pumpkin quantity seemed excessive for two people, while others felt the steak size was smaller than expected.
