Roast Beef Sirloin & Béarnaise Ciabatta for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert
Show dad the love this Father’s Day by surprising him with a sublime two-course feast. We've made sure that this hearty meal delivers with every bite, the juicy beef steak and a flavour-packed relish is just the start! Finish this feast with a mouthwatering dessert that will see dad going back for a second helping.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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 sachet
dried oregano
1 packet
Premium Sirloin Tip
1 packet
wholegrain mustard
2 clove
garlic
½
red onion
1
capsicum
1 punnet
Snacking Tomatoes
1
pear
1 bag
mixed salad leaves
2
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 pinch
chilli flakes
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
1 packet
chocolate pudding mix
(Contains Gluten; May be present: Milk, Soy, Tree Nuts, Peanut, Sesame. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
mixed berry compote
(May be present: Milk. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1 tbs
balsamic vinegar
¼ cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Season premium sirloin tip all over. • When oil is hot, sear sirloin until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray. Spread with wholegrain mustard. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest, 10 minutes.
TIP: The sirloin will keep cooking as it rests!
• While the beef is roasting, finely chop garlic, red onion (see ingredients) and capsicum. • Halve cherry tomatoes. • Thinly slice pear.
• In a medium bowl, combine pear, grated Parmesan cheese and 1/2 the mixed salad leaves. Set aside. • Place bake-at-home ciabatta directly on the wire racks in the oven. Bake until heated through, 5 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum, stirring occasionally, until just softened, 3-4 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cherry tomatoes, the brown sugar, the balsamic vinegar and the water. Bring to the boil, then reduce heat to medium. Simmer until reduced and thickened, 8-10 minutes. • Stir through the butter until melted. Season to taste.
• Dress the pear salad with a drizzle of olive oil and balsamic glaze. Season, then toss to coat. • Slice sirloin. Slice ciabatta in half and spread with béarnaise sauce. Top with sirloin, tomato-capsicum relish and remaining salad leaves. • Serve with oregano wedges and pear salad. Enjoy!