Sirloin Tip & Creamy Mushroom Sauce
with Sweet Potato-Parmesan Mash & Nutty Greens
From the roasted premium sirloin tip to the sweet, earthy and cheesy mash, and the garlic and pine nut-laced greens, together the elements in this feast are the perfect cold weather antidote. Top with a creamy mushroom sauce and you have a decadent dinner sure to warm (and cheer!) you up.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. 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
Premium Sirloin Tip
2
sweet potato
3 clove
garlic
½ bag
kale
1 bunch
baby broccoli
1 packet
sliced mushrooms
1 packet
light cooking cream
(Contains Milk;)
1 sachet
beef-style 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. )
1 bag
parsley
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on each side. • Transfer to a lined oven tray and roast for 17-20 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, bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. Finely chop garlic. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then set aside. • Return saucepan to medium-high heat with the butter. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. • Remove pan from heat. Return sweet potato to pan, then add grated Parmesan cheese. Mash until smooth. Cover to keep warm.
• While the sweet potato is cooking, trim ends of baby broccoli. • Tear kale leaves (see ingredients) from stem, then roughly chop leaves.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli until tender, 4-5 minutes. • Add kale, pine nuts and remaining garlic and cook until fragrant, 2 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat. • Cook sliced mushrooms, tossing, until browned and softened, 5-6 minutes. • Add light cooking cream and beef-style stock powder. Cook until slightly reduced, 1-2 minutes. Season to taste.
• Roughly chop parsley. • Slice the sirloin tip. • Bring everything to the table. Help yourself to beef, sweet potato Parmesan mash and nutty greens. • Pour mushroom sauce over sirloin. Garnish with parsley to serve. Enjoy!