Roast Sirloin Tip & Bearnaise Sauce
with Lemon Butter Greens & Flaked Almonds- Almond
- Eggs
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Ingredients
1
Silverbeet
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Potato
300 g
Premium Sirloin Tip
1 packet
Béarnaise Sauce
(Contains: Eggs, Milk; May be present: Cashew, Macadamia, Walnut, Almond.)
1 sachet
Thyme
1
Lemon
Cooking Steps
• 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 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 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. • Trim green beans. • Slice lemon in half. • Roughly chop silverbeet.
• Wipe out pan and return to a medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until softened, 4-5 minutes. Add silverbeet and stir until the leaves have wilted, 2-3 minutes.
• Reduce heat to medium, and add garlic, the butter and a good squeeze of lemon juice, and stir until fragrant and the butter has melted, 1 minute. Season to taste.
• Slice beef. • Divide roast sirloin tip between plates and pour over the resting juices. Serve lemon butter greens, roasted potatoes and béarnaise sauce. • Sprinkle flaked almonds over roasted potatoes to serve. Enjoy!
