Premium Roast Sirloin & Béarnaise Sauce
with Pear Salad & Garlic-Almond Crumb
Don your apron and whip up this this gourmet recipe that's simpler than it sounds. With a top-notch beef rump, creamy béarnaise and a sweet and peppery salad, this is more than just a meal; it's a fine dining experience.
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.
Ingredients
2
potato
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
Premium Sirloin Tip
3 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 bag
parsley
1
pear
1 bag
spinach & rocket mix
1 packet
Parmesan cheese
(Contains Milk;)
drizzle
Balsamic Vinaigrette Dressing
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• See 'Top Steak Tips!' (below left). 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, finely chop garlic. • Roughly chop roasted almonds and parsley.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook garlic, stirring, until fragrant, 1-2 minutes. • Transfer to a small bowl. Stir in parsley and almonds. Season to taste.
• While the beef is resting, thinly slice pear into wedges. • In a large bowl, combine pear, spinach & rocket mix, Parmesan cheese and a drizzle of balsamic vinaigrette dressing and olive oil. Season to taste.
• Slice beef rump. • Divide beef, roast veggies and pear salad between plates. Spoon any resting juices over the sirloin. • Top with garlic-almond crumb and a dollop of béarnaise sauce to serve. Enjoy!