Roast Beef Sirloin & Béarnaise Ciabatta
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Roast Beef Sirloin & Béarnaise Ciabatta

Roast Beef Sirloin & Béarnaise Ciabatta

with Tomato-Capsicum Relish & Oregano Wedges

Allergens:
Gluten
Soy
Wheat
Egg
Milk

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

dried oregano

1

Premium Sirloin Tip

1

wholegrain mustard

2

garlic

1

red onion

1

capsicum

1

Snacking Tomatoes

1

pear

1

mixed salad leaves

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1

chilli flakes

1

béarnaise sauce

(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )

Not included in your delivery

1

olive oil

1

brown sugar

1

balsamic vinegar

1

water

1

butter

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Nutritional Values

Energy (kJ)4062 kJ
Calories0 kcal
Fat37.1 g
of which saturates12.4 g
Carbohydrate102.3 g
of which sugars27.6 g
Dietary Fibre0 g
Protein52.6 g
Cholesterol0 mg
Sodium1259 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.

2

• 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. Spread with wholegrain mustard. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest, 10 minutes.

TIP: The sirloin will keep cooking as it rests!

3

• While the beef is roasting, finely chop garlic, red onion (see ingredients) and capsicum. • Halve snacking tomatoes. • Thinly slice pear.

4

• In a medium bowl, combine pear, Parmesan cheese and half the mixed salad leaves. Set aside. • Place bake-at-home ciabatta directly on the wire oven rack. Bake until heated through, 5 minutes.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum, stirring occasionally, until just softened, 3-4 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add snacking tomatoes, the brown sugar, balsamic vinegar and water. Bring to the boil, then reduce heat to medium. Simmer until reduced and thickened, 8-10 minutes. • Stir through the butter until melted. Season to taste.

6

• Dress the pear salad with a drizzle of olive oil and balsamic vinegar (for the salad). Season, then toss to coat. • Slice sirloin. Slice ciabatta in half and spread with béarnaise sauce. Top with sirloin, tomato capsicum relish and remaining salad leaves. • Serve with oregano wedges and pear salad. Enjoy!