Sirloin Steak & Creamy Dijon Sauce
with Parmesan Mash & Roasted Carrots
Make a flavour-packed sauce to drizzle over a tender cut of beef rump. Then, finish off your gourmet creation with creamy mash and vibrant veggies.
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
1 packet
Parmesan cheese
(Contains Milk;)
1 bunch
baby broccoli
1 bunch
Dutch Carrots
1 packet
Premium Sirloin Tip
1 clove
garlic
1 bag
parsley
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
Dijon mustard
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
20 g
butter
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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. Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter, milk and a generous pinch of salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Add Parmesan cheese and stir through until melted. Cover with a lid to keep warm.
• While the potato is cooking, trim baby broccoli. • Trim green tops from the Dutch carrots and scrub them clean. • Slice carrots in half lengthways. • Place carrots on a lined oven tray with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 15 minutes. • Remove tray from oven and add baby broccoli and a drizzle of olive oil (if needed). Toss to coat and roast until tender, 5-10 minutes.
• See 'Top Steak Tips!' (below). 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 second 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.
• While steak is cooking, finely chop garlic and parsley. • Return frying pan to medium-high heat with a good drizzle of olive oil. Add panko breadcrumbs (see ingredients) and cook, stirring until golden brown, 1-2 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a medium bowl and stir through parsley.
• Wipe out frying pan and return to medium heat. Add thickened cream, Dijon mustard, any steak resting juices and chicken-style stock powder. • Simmer until thickened, 1-2 minutes. Season with a pinch of pepper.
• Slice premium sirloin tip. • Divide sirloin, Parmesan mash, roasted baby carrots and broccolini between plates. • Spoon over the creamy Dijon sauce and garnish with parsley crumb to serve. Enjoy!