Roast Beef Sirloin & Lyonnaise Potatoes
with Red Wine Jus & Sautéed Lemon Veggies
- Milk
- Soy
Ooh la la! This French-inspired twist on the classic meat and three veg features tender sirloin topped with velvety red wine jus, simple yet stunning Lyonnaise potatoes and zesty veg. Don't wait - dig into delicious decadence with every bite. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Premium Sirloin Tip
1 packet
Chat Potatoes
1 bunch
Dutch Carrots
1 packet
green beans
1 packet
green beans
3 clove
garlic
1
leek
1 packet
parsley
1 packet
thyme
½
lemon
1 packet
red wine jus
(Contains: Milk, Soy;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. 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 both sides. • Transfer to lined oven tray and roast for 17-22 minutes for medium 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, halve chat potatoes. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• While potatoes are roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Trim green beans. Thinly slice garlic and leek. Roughly chop parsley. Pick thyme leaves. • Zest lemon to get a generous pinch, then cut into wedges.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrots until slightly tender, 1-2 minutes. Add green beans and cook until tender, 4-5 minutes. Add a dash of water to the pan to help veggies cook. • Add half the garlic and cook until fragrant, 1 minute. • Remove from heat, and add lemon zest and a generous squeeze of lemon juice, tossing to coat. • Transfer to serving plates, season and cover to keep warm.
• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook leek, stirring, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat, and add roasted chat potatoes and chopped parsley, tossing to coat. • Season to taste.
• Meanwhile, in a microwave-safe bowl, microwave red wine jus, any beef resting juices and thyme, in 30 second bursts, until warmed through. • Slice sirloin tip. • Divide roast beef sirloin and Lyonnaise potatoes between plates with sautéed lemon veggies. Spoon over red wine jus. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious flavours, especially praising the red wine jus and Lyonnaise potatoes. Some found the lemon zest overpowering on the vegetables.
- Ease of prep: Several noted the recipe was time-consuming with multiple steps. Some suggested simplifying the vegetable prep for quicker cooking.
- Suggestions: For tender meat, carefully follow cooking and resting instructions. Consider cutting carrots thinner for faster cooking.
- Portions: Many felt the beef portion was too small, especially for four servings. Some would have liked more sauce.
- Meat quality: Opinions varied widely on the sirloin's tenderness, from "beautifully tender" to "tough". Results may depend on cooking technique.
