Roast Sirloin Tip & Potato-Rosemary Gratin
with Green Beans & Truffle Mayo
- Gluten
- Wheat
- Milk
- Eggs
- Pine Nut
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
Prepare for something a little extraordinary tonight. The secret is our premium sirloin tip - seared, then roasted until perfectly tender, it pairs perfectly with our rich truffle mayo and a fresh rosemary-laced potato gratin...all worthy of being served with a good glass of red.
Ingredients
2
potatoes
1 packet
Premium Sirloin Tip
1 sprig
rosemary
1 clove
garlic
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 bag
green beans
1 packet
Italian truffle mayonnaise
(Contains: Eggs)
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tbs
plain flour
(Contains: Gluten, Wheat)
¾ cup
milk
(Contains: Milk)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Place potato in a baking dish. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until just tender, 15-20 minutes (the potato will finish cooking in step 4!).
• See 'Top Steak Tips!' (bottom left). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a lined oven tray. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes (it will keep cooking as it rests!).
• Meanwhile, pick rosemary leaves, then finely chop. • Finely chop garlic. • Trim green beans. • In a medium bowl, combine panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season, then set aside.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Wipe out frying pan and return to medium heat. Cook the butter, rosemary and garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. Stir in the salt, Parmesan cheese and a pinch of pepper. • Pour sauce over potato in baking dish. Sprinkle with breadcrumb mixture and drizzle with olive oil. • Bake gratin until golden and bubbling, 10-15 minutes.
• When gratin has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 5-6 minutes. • Season with salt and pepper.
• Slice the roast sirloin tip. • Divide sirloin, potato-rosemary gratin and green beans between plates. • Spoon any resting juices over the sirloin. • Dollop with Italian truffle mayonnaise and garnish with pine nuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The potato-rosemary gratin is a clear crowd favourite, praised for its rich, garlicky flavour and golden, crunchy breadcrumb topping. The truffle mayo is widely loved and lifts the whole dish.
- Ease of prep: Most found the recipe straightforward, though several noted it takes longer to prepare and cook than expected, with quite a few steps and dishes involved.
- Suggestions: Many reviewers found the sirloin tough and chewy even when cooked to medium-rare and rested properly; cooking it for the shortest recommended time and resting well gave the best results. Some felt the rosemary was overpowering in the gratin, so adjusting the quantity to taste is worth considering. One reviewer noted that going easy on the oil when coating the breadcrumbs helped avoid a greasy topping, and another found adding a little extra milk and cheese sauce kept the potatoes from drying out.
- Portions: Several reviewers felt the beef portion was on the small side, particularly for larger appetites or four adults, though most found the overall meal quite filling once plated.
