Beef Sirloin & Garlic Mash

Name: Beef Sirloin & Garlic Mash with Balsamic Veggies & Dijon Butter
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Premium Sirloin Tip; 1 zucchini; 1 carrot; 2 potato; 2 clove garlic; 2 tbs milk; 1 tbs balsamic vinegar; ½ tsp brown sugar; 1 bag baby spinach leaves; 30 g butter (for the sauce); 1 packet Dijon mustard; 40 g butter (for the mash)

with Balsamic Veggies & Dijon Butter

Get up to $200 off!

Everything about this meal has taken things up a notch. Your average mash is levelling up with the addition of garlic and with a Dijon butter, you can wave goodbye to your basic condiments. With a perfectly seared sirloin tip, you've got everything you need to make a 10 out of 10 dinner!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

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 Time40 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

Premium Sirloin Tip

zucchini

carrot

potato

2 clove

garlic

1 bag

baby spinach leaves

1 packet

Dijon mustard

Not included in your delivery

olive oil

2 tbs

milk

1 tbs

balsamic vinegar

½ tsp

brown sugar

30 g

butter (for the sauce)

40 g

butter (for the mash)

Nutritional Values

Energy (kJ)2536 kJ

Fat35.5 g

of which saturates21.6 g

Carbohydrate31.4 g

of which sugars12.6 g

Protein38.8 g

Sodium427 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

• See 'Top Steak Tips!' (see 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 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, boil the kettle. • Cut zucchini and carrot into thin sticks. Peel potato and cut into large chunks. Finely chop garlic.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Place the butter (for the sauce) in a small bowl and allow to come to room temperature. • To bowl, add Dijon mustard and 1/2 the garlic. Season with salt and pepper and mash to combine.

• Half-fill a large saucepan with the boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter (for the mash). Cook remaining garlic until fragrant, 1 minute. • Remove from heat, then return cooked potatoes, add the milk and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled

• When beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook zucchini and carrot with a splash of water, until tender, 5-6 minutes. • Add the balsamic vinegar and the brown sugar, tossing to coat, 30 seconds. Season to taste. • Stir through baby spinach leaves.