Beef Mini Roast & Leek Mushroom Sauce
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Beef Mini Roast & Leek Mushroom Sauce

Beef Mini Roast & Leek Mushroom Sauce

with Parmesan Hasselback Potatoes & Cucumber Salad

Put your Christmas hat on and get in the spirit as you plate up these hearty chat potatoes, Parmesan crisps, a pea pod-rocket salad and seared duck breast. Watch out for the cranberry-red wine jus; it is so good, you'll definitely be making the nice list this Christmas!

Tags:
Calorie Smart
Under 40g carbs
Over 30g protein
Allergens:
Milk
Almond
Gluten
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

2 packet

parsley

1 clove

garlic

1 packet

Parmesan Cheese

(Contains Milk;)

1 packet

Premium Sirloin Tip

1 packet

Thyme

1

Cucumber

1

Leek

1 packet

Roasted Almonds

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

1 packet

Sliced Mushrooms

1 packet

Mushroom Sauce

(Contains Gluten, Milk, Wheat; May be present: Soy. )

1 packet

Spinach & Rocket Mix

1 packet

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2505 kJ
Calories598 kcal
Fat29 g
of which saturates7.5 g
Carbohydrate32.9 g
of which sugars11.1 g
Dietary Fibre13.6 g
Protein49.2 g
Sodium572 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1
1

• See 'Top Roast Tips!' (below left). Preheat oven to 220°C/200°C fan-forced. • Cut each potato in half lengthways. • Place 1 potato half flat-side down, on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on a lined oven tray and repeat with the remaining potato. • Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange flat-side down and roast until tender, 30-35 minutes.

2
2

• Finely chop parsley and garlic. • In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts until melted. Add parsley, stirring to combine. • When potatoes have 5 minutes remaining, drizzle with herby butter, then sprinkle with Parmesan cheese and roast until melted and golden.

3
3

• While potatoes are roasting, heat a drizzle of olive oil in a large frying pan over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a second 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!

4
4

• While beef is roasting, pick thyme. • Thinly slice cucumber and leek. • Roughly chop roasted almonds. • Once beef is resting, wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. Cook leek and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove pan from heat, then stir in mushroom sauce, thyme, a splash of water and any beefresting juices. Season to taste with salt and pepper.

5
5

• In a medium bowl, combine cucumber, spinach & rocket mix, roasted almonds and balsamic vinaigrette dressing. • Season to taste.

6
6

• Very thinly slice beef. • Divide beef mini roast, Parmesan hasselback potatoes and cucumber salad between plates. • Spoon leek mushroom sauce over the beef to serve. Enjoy!