Roast Beef Sirloin & Béarnaise Ciabatta
with Tomato-Capsicum Relish & Oregano Wedges
We've made sure that this hearty meal delivers with every bite, a juicy beef steak, a flavour-packed relish and a helping of béarnaise sauce is just the start! Finish this feast with a serve of herby oregano potato wedges and a classic pear and parmesan side salad.
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 packet
Parmesan cheese
(Contains Milk;)
1 bag
mixed salad leaves
2
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
pinch
chilli flakes
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
balsamic vinegar
¼ cup
water
20 g
butter
drizzle
balsamic vinegar (for the salad)
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.
• See Top Steak Tips (below). 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.
• While the beef is roasting, finely chop garlic, red onion (see ingredients) and capsicum. • Halve snacking tomatoes. • Thinly slice pear.
• In a medium bowl, combine pear, Parmesan cheese and half the mixed salad leaves. Set aside. • Place bake-at-home ciabatta directly on a wire oven rack. 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 snacking tomatoes, the brown sugar, balsamic vinegar (for the relish) and 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 vinegar (for the salad). 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!