Roast Beef Sirloin & Truffle Potatoes
with Herb Butter, Garlic Veg & Pine Nuts
It would be crazy not to look to the French when designing a gourmet meal. What they really do best is take quality ingredients (Dutch carrots, kale and crispy roast potatoes just to name a few), then add a few crucial flavour components (herbed butter and truffle oil) to really make a dish shine… just like the chef in you will do tonight!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parsley
1
Garlic
300 g
Premium Sirloin Tip
1
Dutch Carrots
2
Potato
1
Kale
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Red Onion
1 packet
Truffle Oil
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• 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, softened
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, tossing, 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.
• Very thinly slice beef.
• Drizzle roast potatoes with some truffle oil (if
using), then gently toss to coat.
• Divide roast beef sirloin, truffle potatoes and
garlic veg between plates.
• Sprinkle pine nuts and Parmesan cheese
over greens. Spoon herb butter over beef to
serve. Enjoy!
TIP: Truffle oil has a strong flavour - add less if
desired.
