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Roast Sirloin Tip & Béarnaise Sauce
Roast Sirloin Tip & Béarnaise Sauce

Roast Sirloin Tip & Béarnaise Sauce

with Lemon Butter Greens, Potatoes & Flaked Almonds

Tonight proves that a gourmet pub bistro-style meal doesn’t take hours or require fancy equipment. You just need great ingredients. Whip up this tender sirloin with a rich and decadent béarnaise sauce. Plate it up with classic roasted potatoes and a side of greens and you’ll be calling yourself a chef in no time.

We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Calorie Smart
•Under 40g carbs
Allergens:
Almond
•Eggs
•Milk

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Silverbeet

1 packet

Pea Pods

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

2

Potato

300 g

Premium Sirloin Tip

1 packet

Béarnaise Sauce

(Contains: Eggs, Milk; May be present: Cashew, Macadamia, Walnut, Almond.)

1 sachet

Thyme

1

Lemon

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories581 kcal
Energy (kJ)2430 kJ
Fat33.3 g
of which saturates10 g
Carbohydrate29.5 g
of which sugars8.9 g
Dietary Fibre10.4 g
Protein40.9 g
Sodium184 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Paper

Cooking Steps

Roast the sirloin tip
1

• See ‘Top Roast Tips!’ (below). 
• 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 all sides. 
• Transfer beef to a lined oven tray and roast 
for 15-20 minutes (for a 300g piece) or 
18-23 minutes (for a 600g piece) for 
medium-rare 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! 

Roast the potato
2

• 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. 

Get prepped
3

• While sirloin tip is resting, finely chop garlic. 
• Trim pea pods. 
• Slice lemon in half. 
• Roughly chop silverbeet.

Cook veggies
4

• Wipe out pan and return to a medium-high heat 
with a drizzle of olive oil. 
• Cook pea pods, tossing, until softened, 
2-3 minutes. 
• Add silverbeet and stir until the leaves have 
wilted, 2-3 minutes. 

Flavour the veggies
5

• Reduce heat to medium, then add garlic, the 
butter and a good squeeze of lemon juice, then 
stir until fragrant and the butter has melted, 
1 minute. Season to taste. 

Finish & serve
6

• Very thinly slice beef.
• Divide roast sirloin tip, lemon butter greens 
and potatoes between plates, pouring over any 
resting juices. 
• Drizzle béarnaise sauce over beef. 
• Sprinkle flaked almonds over potatoes to 
serve. Enjoy! 

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