Beef Sirloin & Garlic Butter
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Beef Sirloin & Garlic Butter

Beef Sirloin & Garlic Butter

with Sweet Potato Mash & Truffle Mayo

The forgotten green vegetable, it's time to give silverbeet some real estate on your plate. AKA Swiss chard, it tastes somewhat like spinach, but with a heartier texture and pleasant bittersweet flavour that's perfect with subtly sweet zucchini in the mix, and of course, a juicy steak and mandatory mash. Complete the dish with a simple but stellar sauce, and a dollop of fancy mayo.

Tags:
Kid Friendly
Allergens:
Milk
Egg

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Premium Sirloin Tip

2

sweet potato

1

carrot

1 bag

kale

2 clove

garlic

1 packet

Italian truffle mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

40 g

butter

(Contains Milk;)

1 tbs

water

1 tsp

honey

1 tsp

vinegar (white wine or red wine)

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Nutritional Values

Energy (kJ)2858 kJ
Fat42.6 g
of which saturates15.1 g
Carbohydrate37.7 g
of which sugars20 g
Protein37.6 g
Sodium367 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Large Pan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • See Top Steak Tips! (below). In a large frying pan, heat a drizzle of olive oil over high heat. • Season the premium sirloin tip with salt and pepper to your liking and add to hot pan. Sear for 1 minute on both sides until browned. • 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 for 10 minutes.

TIP: The meat will keep cooking as it rests!

2
2

• Bring a large saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. Cut carrot into half-moons. • Thinly slice kale, discarding stems. Finely chop garlic.

Little cooks: Under adult supervision, older kids can help peel the veggies!

3
3

• Cook sweet potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth. Season with a pinch of pepper. • Cover with a lid to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

4
4

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 5 minutes. • Add kale and half the garlic and cook, stirring, until slightly wilted and fragrant, 2 minutes. • Season to taste. Transfer to a medium bowl and cover to keep warm.

5
5

• Return frying pan to medium heat with remaining butter and a dash of olive oil (the oil prevents the butter from burning!). • Cook remaining garlic, stirring, until fragrant, 1-2 minutes. • Add a splash of warm water, the vinegar and the honey. Stir to combine. Season to taste. Remove from heat.

6
6

• Slice seared beef rump. • Divide beef, sweet potato mash and veggies between plates. • Spoon garlic butter over beef. • Serve with Italian truffle mayonnaise. Enjoy!