Roasted Beef & Béarnaise Ciabatta for Dinner
with a Spiced Apple & Pear Crumble for Dessert
Show dad the love this Father’s Day by surprising him with a sublime two-course feast. We've made sure that this hearty meal delivers with every bite, the juicy beef steak and a flavour-packed relish is just the start! Finish this feast with a golden spiced apple and pear crumble that will have dad going back for a second helping.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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.
Ingredients
2
potato
2 sprig
rosemary
1 packet
Premium Sirloin Tip
1 packet
wholegrain mustard
2 clove
garlic
½
red onion
1
capsicum
1 punnet
cherry tomatoes
1
pear
1 bag
rocket leaves
2
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 pinch
chilli flakes
1 packet
béarnaise sauce
(Contains: Milk, Eggs; May be present: Almond, Cashew, Walnut, Macadamia.)
½ bottle
balsamic glaze
(Contains: Sulphites;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
2
apple
2
pear (for the dessert)
1 sachet
sweet golden spice blend
(May be present: Milk, Gluten, Soy, Wheat.)
1 packet
classic oat mix
(Contains: Gluten, Wheat, Sulphites; May be present: Milk, Sesame, Almond, Hazelnut, Walnut, Macadamia, Soy, Peanuts, Brazil nut, Cashew, Pecan, Pine Nut, Pistachio.)
1 packet
vanilla custard
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
balsamic vinegar
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes into wedges. Pick the rosemary leaves and chop. Place the wedges and rosemary onto the lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Bake on the top rack until tender, 25-30 minutes.
While the wedges are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over. When the oil is hot, add the sirloin to the pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray, spread over the wholegrain mustard, and roast, 17-20 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, finely chop the garlic, the red onion (see ingredients), and capsicum. Halve the cherry tomatoes. Thinly slice the pear.
In a medium bowl, combine the pear, grated Parmesan cheese and 1/2 the rocket leaves. Wrap the the bake-at-home ciabatta in foil and place directly on the wire racks of the oven. Cook until heated through, 5 minutes.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook, stirring occasionally, until just softened, 3-4 minutes. Add the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the cherry tomatoes, brown sugar, balsamic vinegar and water. Bring to the boil, then reduce heat to medium. Simmer until reduced and thickened, 8-10 minutes. Stir through the butter until melted. Season.
Dress the salad with a drizzle of olive oil and the balsamic glaze (see ingredients). Toss and season to taste. Slice the sirloin tip steak. Slice the ciabatta in half and spread with the Béarnaise sauce. Top with the beef, tomato and capsicum relish and remaining rocket. Serve with the wedges and salad.
