The quantities provided above are averages only.
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.
1 packet
Pine Nuts
1 packet
Parsley
1
Garlic
300 g
Premium Sirloin Tip
1
Dutch Carrots
2
Potato
1
Kale
1 packet
Parmesan Cheese
1
Red Onion
1 packet
Truffle Oil
• Preheat oven to 220°C/200°C fan-forced. Take the butter out of the fridge to soften. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. • Place potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray and roast for 15-20 minutes (for a 300g piece) or 18-23 minutes (for a 600g piece) for medium-rare or until coked 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, finely chop garlic. • Trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Tear kale leaves from the stems then discard stems.
• Pick and finely chop parsley leaves. • In a medium bowl, combine the salt, the butter, parsley and half the garlic. Season with pepper, then mash with a fork.
TIP: Add as much or as little garlic as you like to suit your taste.
• Meanwhile, return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook carrots until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • In the last minute of cook time, add kale and remaining garlic, stirring, until fragrant and wilted, 1-2 minutes. • Remove pan from heat.
• Slice roast sirloin tip. Drizzle roast veggies with some truffle oil (if using), then gently toss to coat. • Divide sirloin, truffle veggies and garlic greens between plates. • Sprinkle pine nuts and Parmesan cheese over greens. Spoon garlic-herb butter over steak to serve. Enjoy!
TIP: Truffle oil has a strong flavour - add less if desired.