Roast Sirloin Tip & Pumpkin-Rosemary Gratin
with Baby Broccoli & Truffle Mayo
Prepare for something a little extraordinary tonight. The secret is our premium sirloin tip - seared, then roasted until perfectly tender, it pairs perfectly with our rich truffle mayo and a fresh rosemary-laced pumpkin gratin... all worthy of being served with a good glass of red.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your 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
Peeled & Chopped Pumpkin
1 sprig
rosemary
1 clove
garlic
1 bunch
baby broccoli
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Premium Sirloin Tip
1 packet
Italian truffle mayonnaise
(Contains Egg;)
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
20 g
butter
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
¾ cup
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin in a baking dish. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 15 minutes.
• Meanwhile, pick rosemary leaves, then finely chop. Finely chop garlic. • Trim baby broccoli. • In a medium bowl, combine panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season, then set aside.
• See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a lined oven tray. 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 (it will keep cooking as it rests!).
• While the beef is roasting, wash and dry frying pan, then return to medium heat. Cook the butter, rosemary and garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. • Pour the sauce over the just-tender pumpkin in the baking dish. Top evenly with breadcrumb mixture. • 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 the pan to help speed up the cooking process!
• Slice the roast sirloin tip. • Divide sirloin, pumpkin-rosemary gratin and baby broccoli between plates. • Spoon any resting juices over the sirloin. • Dollop with Italian truffle mayonnaise and garnish with pine nuts to serve. Enjoy!