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!
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.
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
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
• 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!
• 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 pea pods.
• Slice lemon in half.
• Roughly chop silverbeet.
• 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.
• 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.
• 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!