From the succulent sirloin and perfect cheesy crust on the gratin, to the caramelised carrots and crisp sautéed green beans slathered in wholegrain mustard, there's so much to love in this festive, flavourful feast.
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 packet
Premium Sirloin Tip
1 bag
baby carrots
1
red onion
1 sachet
garlic & herb seasoning
1 packet
Peeled & Chopped Pumpkin
1 bag
green beans
1 packet
wholegrain mustard
2 clove
garlic
1 bag
sage
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
light thickened cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1 packet
peppercorn sauce
(Contains: Milk, Fish, Soy;)
1 bag
spinach & rocket mix
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 bag
parsley
1 packet
grated Parmesan cheese
(Contains: Milk;)
olive oil
20 g
butter
(Contains: Milk;)
Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium sirloin tip all over with salt and pepper. When the oil is hot, sear the sirloin until browned, 1 minute on all sides. Transfer to a lined oven tray. Trim the green tops from the baby carrots. Scrub the carrots clean. Cut the red onion into thick wedges. Place the carrots and onion beside the sirloin. Top the carrots and onion with a drizzle of olive oil and the garlic & herb seasoning. Season, tossing to coat.
Place the peeled & chopped pumpkin in a baking dish with a drizzle of olive oil. Season, then toss to coat. Put the baking dish and oven tray in the oven. Roast until pumpkin and veggies are tender, 15-20 minutes (the sirloin will take 17-20 minutes for medium, or cook for longer if preferred). Remove from the oven, then cover the sirloin with foil and set aside to rest.
While the sirloin and veggies are roasting, trim the green beans. Wipe out the frying pan and return to a medium high-heat with a drizzle of olive oil. Stir-fry the beans, until tender, 4-5 minutes. Transfer to a medium bowl. Add the wholegrain mustard, then season and toss to combine. Set aside. Finely chop the garlic and sage. In a second medium bowl, combine the panko breadcrumbs (see ingredients), grated Parmesan cheese and a drizzle of olive oil. Season, then stir to combine.
Return the frying pan to a medium heat. Cook the butter, garlic and sage, stirring, until fragrant, 1-2 minutes. Add the light thickened cream and chicken-style stock powder. Stir to combine, then simmer until slightly reduced, 1-2 minutes. Pour the cream over the pumpkin in the baking dish. Top with the Parmesan breadcrumbs, then bake until golden and bubbling, 10-15 minutes.
Wipe out the frying pan and return to a medium-high heat. Add the peppercorn sauce and simmer, until heated through, 2-3 minutes. Add the spinach & rocket mix and slivered almonds to the mustard green beans, tossing to combine. Roughly chop the parsley.
Slice the seared sirloin tip. Bring everything to the table. Divide the sirloin, pumpkin gratin, baby carrots and mustard green beans between plates. Top the sirloin with a spoonful of peppercorn sauce and a sprinkle of parsley. Serve with any remaining peppercorn sauce.