Roast Beef Fillet & Pumpkin-Herb Gratin
with Black Garlic Mayo
Thanks to the premium sirloin tip and sweet black garlic, tonight's dinner is something special. A decadent gratin with a golden panko crust rounds out the dish, which we think is worthy of being paired with your favourite red.
This recipe is under 650kcal per serving.
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
butternut pumpkin
1 bag
herbs
1 clove
garlic
1 bunch
baby broccoli
1 packet
black garlic
1 packet
mayonnaise
(Contains Egg;)
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Premium Sirloin Tip
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
¾ cup
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Peel and chop the butternut pumpkin into thin slices. Place pumpkin in a baking dish lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15 minutes.
Meanwhile, thinly slice the leaves of the herbs. Finely chop garlic. Trim ends of baby broccoli and halve any thick stalks lengthways. Peel black garlic. In a small bowl, mash black garlic with a fork until smooth, then stir in mayonnaise. In a medium bowl, toss panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season.
In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 17-20 minutes for medium or until cooked to your liking. Remove from oven and cover with foil to rest for 10 minutes.
While the beef is roasting, wash and dry frying pan, then return to medium heat. Cook the butter, herbs and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove pan from the heat and slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Pour sauce over the pumpkin in the baking dish. Top with panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes.
While the gratin is baking, wash out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until just tender, 5-6 minutes. Season with salt and pepper.
TIP: Add a dash of water to help speed up the cooking process.
Slice the roast beef fillet. Divide beef, pumpkin-herb gratin and baby broccoli between plates. Pour any resting juices over beef. Top with black garlic mayo to serve.