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.
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 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
1 tbs
balsamic vinegar
¼ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• 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!