Premium Sirloin Tip & Creamy Dijon Sauce
with Parmesan Mash, Sprouts & Dutch Carrots
- Wheat
- Gluten
- Milk
- Gluten
- Soy
- May contain traces of allergens
Make a flavour-packed sauce to drizzle over a tender cut of premium sirloin tip. Then, finish off your gourmet creation with fluffy mash, creamy Dijon sauce and vibrant veggies.
Ingredients
1
Brussels Sprouts
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
1 packet
Dijon Mustard
1
Dutch Carrots
1
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
2
Potato
300 g
Premium Sirloin Tip
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to
220°C/200°C fan-forced.
• Bring a medium saucepan of lightly salted water to
the boil.
• Peel potato and cut into large chunks. Add potato
to the saucepan of boiling water and cook until
easily pierced with a fork, 12-15 minutes.
• Drain and return to the pan. Add the butter, milk
and a generous pinch of salt to the saucepan with
the potato. Mash with a potato masher or fork until
smooth. Add Parmesan cheese and stir through
until melted. Cover to keep warm.
• While the potato is cooking, halve Brussels sprouts.
• Trim green tops from Dutch carrots and scrub them
clean. Slice carrots in half lengthways.
• Place carrots on a lined oven tray and drizzle
with olive oil. Season with salt and pepper and
toss to coat. Arrange in a single layer and roast for
5-7 minutes.
• Remove tray from oven and add Brussels sprouts
and a drizzle of olive oil. Toss to coat, arrange cut
side down and roast until tender, 15-18 minutes.
TIP: The Brussels sprouts will char slightly, this adds to
the flavour!
• 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 second lined oven tray and
roast for 15-20 minutes (for a 300g piece),
17-22 minutes (for a 450g 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!
• While steak is cooking, finely chop garlic and
parsley.
• Return frying pan to medium-high heat with a good
drizzle of olive oil. Add panko breadcrumbs and
cook, stirring until golden brown, 1-2 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
Season with a pinch of salt and pepper. Transfer to
a medium bowl and stir through parsley.
• Wipe out frying pan and return to medium heat.
Add light cooking cream, Dijon mustard, any beef
resting juices and stock concentrate.
• Simmer until thickened, 1-2 minutes. Season with a
pinch of pepper.
• Slice premium sirloin tip.
• Divide sirloin, Parmesan mash, roasted baby carrots
and Brussels sprouts between plates.
• Spoon over the creamy Dijon sauce and garnish with
parsley crumb to serve. Enjoy!
