Deluxe Roast Sirloin Tip & Béarnaise Sauce
with Lemon Butter Sprouts & Thyme Potatoes
- Eggs
- Milk
- Almond
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
- Brazil nut
- Hazelnut
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
Tonight proves that a gourmet pub bistro-style meal doesn't take hours or fancy equipment. You just need great ingredients. Whip up this tender sirloin with a rich and decadent béarnaise sauce, plus classic roasted potatoes and a side of greens and you'll be calling yourself a chef in no time. This recipe is under 650kcal and over 30g protein per serving.
Ingredients
1 packet
Béarnaise Sauce
(Contains: Eggs, Milk; May be present: Almond, Cashew, Macadamia, Walnut.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
1
Lemon
2
Potato
300 g
Premium Sirloin Tip
1
Silverbeet
1 sachet
Thyme
1
Brussels Sprout
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• 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
all sides.
• Transfer beef to a lined oven tray and roast for
15-20 minutes (for a 300g piece), 17-22 minutes
(for a 450g piece) or 18-23 minutes (for a 600g
piece) for medium-rare 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!
• Meanwhile, cut potato into bite-sized chunks.
• Pick thyme leaves.
• Place potato on a second lined oven tray. Drizzle
with olive oil and season with thyme, salt and
pepper.
• Toss to coat, then bake until tender, 25-30 minutes.
TIP: Divide the potato between two trays if your tray is
getting crowded.
• While sirloin tip is resting, finely chop garlic.
• Thinly slice Brussels sprouts.
• Slice lemon in half.
• Roughly chop silverbeet.
• Wipe out pan and return to a medium-high heat with
a drizzle of olive oil.
• Cook garlic, sprouts and silverbeet, tossing, until
tender and leaves have wilted, 3-4 minutes.
• Reduce heat to medium, then add the butter and a
good squeeze of lemon juice, then stir until fragrant
and the butter has melted, 1 minute. Season to
taste with salt and pepper.
• Very thinly slice beef.
• Divide roast sirloin tip, lemon butter greens and
thyme potatoes between plates, pouring over any
resting juices.
• Drizzle béarnaise sauce over beef. Sprinkle flaked
almonds over potatoes to serve. Enjoy!
