Sirloin Tip & Porcini Mushroom Sauce
with Fries & Nutty Sautéed Greens
Porcini mushrooms are near legendary for their rich yet earthy umami flavour. In this elegant dish, they form an indulgent jus, perfect for drizzling over a top-notch sirloin.
This recipe is under 650kcal per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
dried porcini mushrooms
2
potato
1 packet
Premium Sirloin Tip
1 bag
kale
1 bag
green beans
1
brown onion
2 clove
garlic
1 bag
thyme
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
Not included in your delivery
1
olive oil
1 cup
hot water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Place the dried porcini mushrooms in a jug. Pour the hot water (1 cup for 2 people / 2 cups for 4 people) on top, then set aside to soak for 20 minutes. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-22 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The steak will keep cooking as it rests!
While the steak is roasting, tear the kale leaves from the stem, then roughly chop the leaves. Trim the green beans. Thinly slice the brown onion. Finely chop the garlic. Pick the thyme leaves.
While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring, until softened, 2 minutes. Add the kale and 1/2 the garlic and cook until softened and fragrant, 1-2 minutes. Transfer to a medium bowl and cover to keep warm.
Reserve some porcini soaking liquid (1/2 cup for 2 people / 1 cup for 4 people), then rinse and finely chop the porcini mushrooms. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the porcini, onion and thyme, stirring, until softened, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the cooking cream, reserved porcini liquid and vegetable stock powder. Season, then simmer until thickened, 4-5 minutes.
TIP: Add the steak resting juices to the sauce for extra flavour!
Sprinkle the pine nuts over the greens. Season, then toss to combine. Slice the sirloin tip. Divide the sirloin, fries and nutty sautéed greens between plates. Spoon the porcini mushroom sauce over the sirloin to serve.