You don’t have to wait for a special occasion to create this gourmet feast. Enjoy this delectable combination of roast beef sirloin and red wine jus with a few special sides to bring it all perfectly together.
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub the carrots clean. Cut the beetroot into small chunks. Pick the thyme leaves. Place the carrots, beetroot and thyme on a lined oven tray. Drizzle with honey and olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk, horseradish sauce and vegetable stock powder and mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: Peel the potato if you prefer!
In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium sirloin tip all over and add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 10-12 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the beef is roasting, thinly slice the eschalot. In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot and a pinch of brown sugar and cook, stirring, until softened and starting to caramelise, 4-5 minutes. Add the red wine jus and stir to combine, simmer until slightly reduced, 1-2 minutes. Set aside.
While the beef is resting. Trim the baby broccoli. Roughly chop the silverbeet. Finely chop the garlic. Return the frying pan to a medium heat with a drizzle of olive oil. Add the baby broccoli and cook until tender, 5-6 minutes. Add the silverbeet and garlic and cook until softened, 1-2 minutes. Season to taste.
Stir the beef resting juices through the red wine jus. Slice the roast beef sirloin and divide between plates. Take the honey-thyme roast veggies, garlic greens and horseradish mash to the table. Serve with the red wine jus.