Roast Sirloin Tip & Bearnaise Sauce
with Lemon Butter Greens & Flaked Almonds
Tonight proves that a gourmet pub bistro-style meal doesn't take hours or fancy equipment. You just need great ingredients. Whip up this tender sirloin with a rich and decadent béarnaise sauce plus classic roasted potatoes and a side of greens, and you'll be calling yourself a chef in no time.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Premium Sirloin Tip
2
potato
1 packet
thyme
2 clove
garlic
1 packet
green beans
½
lemon
1 packet
silverbeet
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• 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 premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • 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!
• Meanwhile, cut potato into bite-sized chunks. Pick thyme leaves. • Place potato on a second lined oven tray. Drizzle with olive oil and season with thyme, salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.
TIP: Divide the potato between two trays if your tray is getting crowded.
• While sirloin tip is resting, finely chop garlic. • Trim green beans. • Slice lemon in half. • Roughly chop silverbeet.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until softened, 4-5 minutes. Add silverbeet and stir until the leaves have wilted, 2-3 minutes.
• Reduce heat to medium and add garlic, the butter and a good squeeze of lemon juice, and stir until fragrant and the butter has melted, 1 minute. Season to taste.
• Slice beef. • Divide roast sirloin tip, lemon butter greens, roasted potatoes and béarnaise sauce between plates. Pour resting juices over the beef. • Sprinkle flaked almonds over roasted potatoes to serve. Enjoy!