Roast Beef Sirloin & Lyonnaise Potatoes
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Roast Beef Sirloin & Lyonnaise Potatoes

Roast Beef Sirloin & Lyonnaise Potatoes

with Red Wine Jus & Sautéed Lemon Veggies

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.

Over 30g protein
Calorie Smart
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time20 minutes


Serving amount

1 packet

Premium Sirloin Tip

1 packet

Chat Potatoes

1 bunch

Dutch Carrots

1 packet

green beans

1 packet

green beans

3 clove




1 packet


1 packet




1 packet

red wine jus

(Contains Sulphites;)

Not included in your delivery

olive oil

20 g



Nutritional Values

Energy (kJ)2193 kJ
Calories524 kcal
Fat21.4 g
of which saturates9.3 g
Carbohydrate39.9 g
of which sugars11.6 g
Dietary Fibre11.8 g
Protein41.6 g
Sodium392 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Tray
Baking Paper



• 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!