Roast Sirloin Tip & Creamy Pepper Sauce
with Parsley Mash & Dutch Carrots
Say goodbye to boring mashed potato when you have this parsley on hand. It upgrades your dish instantly and when you serve it up with Dutch carrots and roast sirloin, this is truly a big winner dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
parsley
1 packet
Premium Sirloin Tip
1 bunch
Dutch Carrots
2 clove
garlic
1 packet
light cooking cream
(Contains Milk;)
½ packet
chicken stock pot
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
2 tsp
cracked black pepper
Nutritional Values
Utensils
Instructions
• See 'Top Roast Tips!' (below). Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Roughly chop parsley. • Cook potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk, salt and parsley, then mash until smooth. Cover to keep warm.
• Meanwhile, 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 a 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.
TIP: The meat will keep cooking as it rests!
• While the sirloin is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve lengthways (if preferred). • Finely chop garlic.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• While the sirloin is resting, return pan to medium heat with a drizzle of olive oil. Add the cracked black pepper and remaining garlic and cook until fragrant, 30 seconds. • Reduce heat to medium, add a dash of water and scrape up any bits stuck to the bottom of • the pan. Add light cooking cream and chicken stock pot (see ingredients) and cook until thickened, 1-2 minutes. Stir through any sirloin resting juices.
• Slice roast sirloin tip. • Divide sirloin tip, parsley potato mash and garlic baby carrots between plates. • Pour over the creamy pepper sauce to serve. Enjoy!