Roast Sirloin Tip & Rosemary-Potato Gratin
with Green Beans & 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 potato gratin...all worthy of being served with a good glass of red.
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 packet
Premium Sirloin Tip
1 sprig
rosemary
1 clove
garlic
1 bag
green beans
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
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. )
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
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. • Place potato in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Arrange potato rounds so they sit flat in the baking dish, then roast until just tender, 15-20 minutes (the potato will finish cooking in step 4!).
• See 'Top Steak Tips!' (bottom left). Meanwhile, 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!).
• Meanwhile, pick rosemary leaves, then finely chop. Finely chop garlic. • Trim green beans. • In a medium bowl, combine panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season, then set aside.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Wipe out frying pan and 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, shaved Parmesan cheese and a pinch of pepper. • Pour sauce over potato in baking dish. Sprinkle with panko breadcrumbs and drizzle with olive oil. • Bake gratin until golden and bubbling, 10-15 minutes.
• When gratin has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 5-6 minutes. • Season with salt and pepper.
• Slice the roast sirloin tip. • Divide sirloin, potato-rosemary gratin and green beans between plates. • Spoon any resting juices over the sirloin. • Dollop with Italian truffle mayonnaise and garnish with pine nuts to serve. Enjoy!