HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Sirloin & Béarnaise Sauce
Seared Sirloin & Béarnaise Sauce

Seared Sirloin & Béarnaise Sauce

with Lemon Butter Greens | Limited Edition

Pub Bistro
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Whipping up a gourmet pub bistro-style meal doesn't take hours or fancy equipment. You just need great ingredients. Whip up this tender sirloin with a rich and decadent béarnaise sauce plus classic roasted potatoes and a side of greens, and you'll be calling yourself a chef in no time.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilkEgg

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.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


2 clove


1 bag

green beans

½ unit


1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

sirloin steak

1 bag

baby spinach leaves

1 packet

béarnaise sauce

(ContainsMilk, EggMay be present Tree Nuts)

Not included in your delivery

olive oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2930 kJ
Fat42 g
of which saturates11 g
Carbohydrate32.7 g
of which sugars7.1 g
Dietary Fibre0 g
Protein44.2 g
Cholesterol0 mg
Sodium199 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast until tender, 25 minutes.

TIP: Spread the potato across two trays if it’s getting crowded.


While the potato is roasting, finely chop the garlic (or use a garlic press). Trim the green beans. Slice the lemon (see ingredients list) into wedges.


Heat a large frying pan over a medium-high heat. Add the slivered almonds and cook, stirring occasionally, until golden, 3-4 minutes. Transfer to a plate.


See Top Steak Tips (below) for extra info! When the potato has 10 minutes remaining, return the frying pan to a high heat with a drizzle of olive oil. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes.

Top Steak Tips!

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Wipe out the pan and return to a mediumhigh heat with a drizzle of olive oil. Add the green beans and cook, tossing, until softened, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the baby spinach leaves, butter and a good squeeze of lemon juice and stir until the spinach has wilted and the butter has melted. Season to taste.


Thinly slice the sirloin steak, divide between plates and pour over the resting juices. Serve with lemon butter greens, roasted potatoes and béarnaise. Sprinkle the toasted almonds over the potatoes to serve.