Beef Sirloin & Garlic Butter
with Sweet Potato Mash & Truffle Mayo
The forgotten green vegetable, it's time to give silverbeet some real estate on your plate. AKA Swiss chard, it tastes somewhat like spinach, but with a heartier texture and pleasant bittersweet flavour that's perfect with subtly sweet zucchini in the mix, and of course, a juicy steak and mandatory mash. Complete the dish with a simple but stellar sauce, and a dollop of fancy mayo.
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
300 g
Premium Sirloin Tip
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
3
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Sweet Potato
1 packet
Truffle Oil
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • See Top Steak Tips! (below). In a large frying pan, heat a drizzle of olive oil over high heat. • Season the premium sirloin tip with salt and pepper to your liking and add to hot pan. Sear for 1 minute on both sides until browned. • 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!
• Bring a large saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. Cut carrot into half-moons. • Thinly slice kale, discarding stems. Finely chop garlic. Little cooks: Under adult supervision, older kids can help peel the veggies!
• Cook sweet potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth. Season with a pinch of pepper. • Cover with a lid to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 5 minutes. • Add kale and half the garlic and cook, stirring, until slightly wilted and fragrant, 2 minutes. • Season to taste. Transfer to a medium bowl and cover to keep warm.
• Return frying pan to medium heat with remaining butter and a dash of olive oil (the oil prevents the butter from burning!). • Cook remaining garlic, stirring, until fragrant, 1-2 minutes. • Add a splash of warm water, the vinegar and the honey. Stir to combine. Season to taste. Remove from heat.
• Slice seared beef rump. • Divide beef, sweet potato mash and veggies between plates. • Spoon garlic butter over beef. • Serve with Italian truffle mayonnaise. Enjoy!
