Roast Sirloin Tip & Béarnaise Sauce
with Lemon Butter Greens & Flaked Almonds
Tonight proves that 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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Premium Sirloin Tip
2
potato
1 packet
thyme
2 clove
garlic
1 packet
green beans
½
lemon
1 packet
silverbeet
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • 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 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!
• Meanwhile, cut potato into bite-sized chunks. Pick thyme leaves. • Place potato on a second lined oven tray. Drizzle with olive oil and season with thyme, salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.
TIP: Divide the potato between two trays if your tray is getting crowded.
• While sirloin tip is resting, finely chop garlic. • Trim green beans. • Slice lemon in half. • Roughly chop silverbeet.
• Wipe out pan and return to a medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until softened, 4-5 minutes. Add silverbeet and stir until the leaves have wilted, 2-3 minutes.
• Reduce heat to medium, and add garlic, the butter and a good squeeze of lemon juice, and stir until fragrant and the butter has melted, 1 minute. Season to taste.
• Slice beef. • Divide roast sirloin tip between plates and pour over the resting juices. Serve lemon butter greens, roasted potatoes and béarnaise sauce. • Sprinkle flaked almonds over roasted potatoes to serve. Enjoy!
