Roast Sirloin Tip & Creamy Pepper Sauce
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Roast Sirloin Tip & Creamy Pepper Sauce

Roast Sirloin Tip & Creamy Pepper Sauce

with Creamy Mash & Dutch Carrots

Say goodbye to boring meat and two veg meals. This meal shines through its upgrades of Dutch carrots and roast sirloin tip and tastes even better with a delectable creamy pepper sauce drizzle and a sprinkling of toasted almonds.

Tags:
Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Milk
•Almond

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 Time25 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2

Potato

1

Premium Sirloin Tip

1

Dutch Carrots

2

Garlic

1

Light Cooking Cream

(Contains Milk;)

½

Chicken Stock Pot

1

Flaked Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

1

olive oil

1

butter

(Contains Milk;)

1

milk

(Contains Milk;)

1

salt

1

cracked black pepper

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Nutritional Values

Energy (kJ)2706 kJ
Calories647 kcal
Fat40.1 g
of which saturates21.5 g
Carbohydrate30.9 g
of which sugars11.9 g
Dietary Fibre6.6 g
Protein40.5 g
Sodium940 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk, salt and parsley, then mash until smooth. Cover to keep warm.

2

• Meanwhile, 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 both sides. • Transfer to a lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest.

TIP: The meat will keep cooking as it rests!

3

• While the steak is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve lengthways (if preferred). • Finely chop garlic.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

5

• While the sirloin is resting, return pan to medium heat with a drizzle of olive oil. Add the cracked black pepper and remaining garlic and cook until fragrant, 30 seconds. • Reduce heat to medium, add a dash of water and scrape up any bits stuck to the bottom of • the pan. Add light cooking cream and chicken-style stock powder and cook until thickened, 1-2 minutes. Stir through any sirloin resting juices.

6

• Slice roast sirloin tip. • Divide sirloin tip, parsley potato mash and garlic baby carrots between plates. • Pour over the creamy pepper sauce to serve. Enjoy!