Premium Sirloin & Truffle Veggies
with Herb Butter, Silverbeet & Pine Nuts
It would be crazy not to look to the French when designing a gourmet meal – they have one of the most revered cuisines in the world, after all! What they really do best is take quality ingredients that don't need much to shine…as the chef in you will do tonight!
This recipe is under 650kcal per serving.
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
2
potato
1
red onion
1 bag
oregano
1 bag
parsley
1 clove
garlic
2 bag
silverbeet
1 packet
Premium Sirloin Tip
¾ tsp
truffle oil
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Take the butter out of the fridge. Cut the potato into bite-sized chunks. Cut the red onion into wedges. Pick the oregano leaves. Place the potato, onion and oregano leaves on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the veggies are roasting, 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. Roast for 17-22 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, pick and finely chop the parsley leaves. Finely chop the garlic. Roughly chop the silverbeet.
In a medium bowl, combine the salt, butter, parsley and 1/2 the garlic. Season with pepper, then mash with a fork.
TIP: Add as much or as little garlic as you like to suit your taste.
While the steak is resting, return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the silverbeet and remaining garlic, stirring, until softened, 1-2 minutes. Remove the pan from the heat.
Slice the premium sirloin. Drizzle the roast veggies with a little truffle oil, then gently toss to coat. Divide the sirloin, truffle veggies and silverbeet between plates. Sprinkle the pine nuts and grated Parmesan cheese over the silverbeet. Spoon the garlic-herb butter over the steak to serve.
TIP: Truffle oil has a strong flavour - add less if desired.