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.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Sulphites

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 Time20 minutes
DifficultyMedium

Ingredients

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

garlic

1

leek

1 packet

parsley

1 packet

thyme

½

lemon

1 packet

red wine jus

(Contains Sulphites;)

Not included in your delivery

olive oil

20 g

butter

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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

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!