Premium Sirloin & Balsamic Mushrooms
with Thyme-Roasted Carrots & Baby Broccoli
To accompany your top-notch steak, we've got tender mushrooms cooked with garlic and butter, plus elegant roasted veggies and a salad that's the perfect balance of sweet, sharp and peppery. Get ready to serve up a feast!
This recipe is under 650kcal per serving.
Unfortunately, this week's shaved Parmesan was in short supply, so we've replaced it with grated Parmesan. Don't worry, the recipe will be just as delicious!
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.
Ingredients
1 bag
baby carrots
1 bunch
baby broccoli
1 bag
thyme
1 packet
Premium Sirloin Tip
1
pear
2 clove
garlic
1 packet
sliced mushrooms
1 bag
rocket leaves
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean. Spread the carrots out on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes. Meanwhile, halve the baby broccoli lengthways. Pick the thyme leaves. After the carrots have been roasting for 20 minutes, remove the tray from the oven and add the baby broccoli and thyme. Toss to coat, then spread out evenly and roast until tender, 5-7 minutes.
After prepping the broccoli and thyme, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over. When the oil is hot, add the sirloin to the pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-20 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the sirloin is roasting, finely chop the garlic.
Return the frying pan to a medium-high heat. Add a drizzle of olive oil and the butter. Once the butter has melted, add the garlic and sliced mushrooms and cook, stirring often, until browned, 3-4 minutes. Add the balsamic vinegar and cook, stirring, until coated, 1-2 minutes. Season to taste.
TIP: Stir through the steak resting juices for extra flavour!
Thinly slice the pear. Place in a large bowl, then combine with the rocket leaves. Drizzle with balsamic vinegar and olive oil. Season, then toss to coat. Top with the grated Parmesan cheese.
Slice the premium sirloin tip. Divide the sirloin between plates. Spoon over the balsamic mushrooms, then sprinkle with the slivered almonds. Serve with the thyme-roasted carrots and baby broccoli and the pear-Parmesan salad.