Roast Sirloin Tip & Creamy Pepper Sauce
with Parsley Mash & Dutch Carrots
Nothing can beat the juiciness of a good sirloin tip, cooked just the way you like. We think we can make it even better by adding a zap of taste with a peppery sauce combined with cream and a parsley mash potato, because you really can’t have steak without a bit of mash on the side.
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 tablespoon (tbsp)
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 beef 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), then cook until thickened, 1-2 minutes. • Stir through any beef resting juices.
• Very thinly slice beef. • Divide roast sirloin tip, parsley mash and Dutch carrots between plates. • Pour over creamy pepper sauce to serve. Enjoy!