Roast Beef Sirloin & Béarnaise Ciabatta
with Classic Chocolate Self-Saucing Pudding
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1
dried oregano
1
Premium Sirloin Tip
1
wholegrain mustard
2
garlic
1
red onion
1
capsicum
1
Snacking Tomatoes
1
pear
1
mixed salad leaves
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1
chilli flakes
1
balsamic glaze
(Contains: Sulphites;)
1
béarnaise sauce
(Contains: Milk, Eggs; May be present: Almond, Cashew, Walnut, Macadamia.)
Not included in your delivery
1
olive oil
1
brown sugar
1
balsamic vinegar
1
water
1
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Season premium sirloin tip all over. • When oil is hot, sear sirloin until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray. Spread with wholegrain mustard. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest, 10 minutes.
TIP: The sirloin will keep cooking as it rests!
• While the beef is roasting, finely chop garlic, red onion (see ingredients) and capsicum. • Halve cherry tomatoes. • Thinly slice pear.
• In a medium bowl, combine pear, grated Parmesan cheese and 1/2 the mixed salad leaves. Set aside. • Place bake-at-home ciabatta directly on the wire racks in the oven. Bake until heated through, 5 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum, stirring occasionally, until just softened, 3-4 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cherry tomatoes, the brown sugar, the balsamic vinegar and the 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 to taste.
• Dress the pear salad with a drizzle of olive oil and balsamic glaze. Season, then toss to coat. • Slice sirloin. Slice ciabatta in half and spread with béarnaise sauce. Top with sirloin, tomato capsicum relish and remaining salad leaves. • Serve with oregano wedges and pear salad. Enjoy!
