You don’t have to wait for a special occasion to create this gourmet feast. Enjoy this delectable combination of roast beef sirloin and red wine jus with a few special sides to bring it all perfectly together.
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.
1 bag
baby carrots
1
beetroot
1 bag
thyme
2
potato
1 packet
Horseradish Sauce
(Contains Egg, Milk;)
1 sachet
vegetable stock powder
1 packet
Premium Sirloin Tip
1 packet
red wine jus
(Contains Sulphites;)
1 bag
silverbeet
1 clove
garlic
1 bunch
baby broccoli
1
eschalots
olive oil
1 drizzle
honey
20 g
butter
1 tbs
milk
(Contains Milk;)
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub the carrots clean. Cut the beetroot into small chunks. Pick the thyme leaves. Place the carrots, beetroot and thyme on a lined oven tray. Drizzle with honey and olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk, horseradish sauce and vegetable stock powder and mash until smooth. Season with salt and pepper. Cover to keep warm.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium sirloin tip all over and add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-20 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 beef is roasting, thinly slice the eschalot. In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot and a pinch of brown sugar and cook, stirring, until softened and starting to caramelise, 4-5 minutes. Add the red wine jus, stir to combine, then simmer until slightly reduced, 1-2 minutes. Set aside.
While the beef is resting, trim the ends from the baby broccoli. Roughly chop the silverbeet. Finely chop the garlic. Return the frying pan to a medium heat with a drizzle of olive oil. Add the baby broccoli and cook, stirring, until tender, 5-6 minutes. Add the silverbeet and garlic and cook until softened, 1-2 minutes. Season.
Stir the beef resting juices through the red wine jus. Slice the beef. Bring everything to the table. Divide the roast beef sirloin, horseradish mash, honeythyme roast veggies and garlic greens between plates. Serve drizzled with the red wine jus.