Roast Beef Sirloin & Lyonnaise Potatoes
with Red Wine Jus & Sautéed Lemon Veggies
Ooh la la! This French-inspired twist on the classic meat and three veg features tender sirloin topped with velvety red wine jus, simple yet stunning Lyonnaise potatoes and zesty veg. Don't wait - dig into delicious decadence with every bite.
This recipe is under 550kcal per serving and under 40g carbohydrates 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 packet
Premium Sirloin Tip
1 packet
Chat Potatoes
1 bunch
Dutch Carrots
1 packet
green beans
1 packet
green beans
3 clove
garlic
1
leek
1 packet
parsley
1 packet
thyme
½
lemon
1 packet
red wine jus
(Contains Sulphites;)
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Meanwhile, halve chat potatoes. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• While potatoes are roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Trim green beans. Thinly slice garlic and leek. Roughly chop parsley. Pick thyme leaves. • Zest lemon to get a generous pinch, then cut into wedges.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrots until slightly tender, 1-2 minutes. Add green beans and cook until tender, 4-5 minutes. Add a dash of water to the pan to help veggies cook. • Add half the garlic and cook until fragrant, 1 minute. • Remove from heat, and add lemon zest and a generous squeeze of lemon juice, tossing to coat. • Transfer to serving plates, season and cover to keep warm.
• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook leek, stirring, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat, and add roasted chat potatoes and chopped parsley, tossing to coat. • Season to taste.
• Meanwhile, in a microwave-safe bowl, microwave red wine jus, any beef resting juices and thyme, in 30 second bursts, until warmed through. • Slice sirloin tip. • Divide roast beef sirloin and Lyonnaise potatoes between plates with sautéed lemon veggies. Spoon over red wine jus. Serve with any remaining lemon wedges. Enjoy!