Roast Beef Sirloin & Pesto Butter Sauce
with Lemony Greens & Herby Roast Sweet Potato Rounds
You know you’re in for a good night when the only thing standing between you and this gourmet meal is a matter of minutes! With only the most tender sirloin mini roast, buttery pesto sauce and roasted veggies, you really can’t go wrong.
This recipe is under 650kcal 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
2
Sweet Potato
1 sachet
Dried Oregano
1 packet
Premium Sirloin Tip
1
Capsicum
1
Zucchini
2 clove
Garlic
1
Brown Onion
½
Lemon
1 packet
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below). • Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into 1cm-thick rounds. • Place sweet potato and dried oregano on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.
TIP: If your tray is crowded, divide the sweet potato between two trays
• While the sweet potato is roasting, heat a large frying pan over high heat with a drizzle of olive oil. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a second lined oven tray and roast for 15-20 minutes (for a 300g piece) or 18-23 minutes (for a 600g piece) for medium-rare 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!
• When the beef is resting, thinly slice capsicum into strips. • Thinly slice zucchini into half-moons. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and zucchini, tossing, until tender, 4-5 minutes. Transfer to a medium bowl and cover to keep warm.
• Meanwhile, finely chop garlic and brown onion. • Slice lemon into wedges. • Just before serving, add baby spinach leaves to the bowl with veggies and toss to combine. Drizzle with a little olive oil and a squeeze of lemon juice. Season to taste with salt and pepper.
TIP: Toss the lemony greens just before serving to keep the salad leaves crisp.
• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. Add onion and cook, stirring until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove pan from the heat, then stir through basil pesto until well combined. Pour in any sirloin resting juices. Season to taste with salt and pepper.
• Very thinly slice the beef. • Divide roast beef sirloin between plates. Spoon pesto butter sauce over beef. • Serve with lemony greens, herby sweet potato rounds and any remaining lemon wedges. Enjoy!