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Roast Beef Sirloin & Truffle Roast Veg
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Roast Beef Sirloin & Truffle Roast Veg

Roast Beef Sirloin & Truffle Roast Veg

with Herb Butter, Garlic Greens & Pine Nuts

Tags:
Naturally Gluten-Free
Allergens:
Pine nuts
Milk

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.

Preparation Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Calories515 kcal
Energy (kJ)2160 kJ
Fat24.8 g
of which saturates7.2 g
Carbohydrate28.8 g
of which sugars10.4 g
Dietary Fibre9.4 g
Protein43.1 g
Sodium274 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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!

3

• 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.

4

• 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.

5

• 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.

6

• 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.

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