Beef Sirloin Steak with Creamy Leeks and Thyme Roasted Vegetables

Beef Sirloin Steak with Creamy Leeks and Thyme Roasted Vegetables

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 28, 2019.


Roasted Vegetables

  • 1 parsnip, cut into chips
  • 2 carrots, cut into chips
  • 1/2 tsp chopped thyme
  • 1 courgette, cut into chips

Beef Sirloin

  • 1 pack beef sirloin steaks
  • 1/2 tsp garlic fennel salt

Creamy Leeks

  • 1/2 leek, halved and thinly sliced
  • 1/4 tsp chopped thyme
  • 1/3 cup chicken stock
  • 1/2 pack lite sour cream


  1. Preheat oven to 230°C.
  2. Prep & cook roasted vegetables. Toss parsnip and carrot chips on a lined oven tray with 1 tsp oil and first measure of thyme. Season and roast in oven for 15 minutes. After 15 minutes add courgette to tray and cook for 6-8 more minutes, until vegetables are tender and golden.
  3. Prep creamy leeks.
  4. Cook beef. Pat beef dry and trim any excess fat (discard). Season with fennel garlic salt.
  5. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or cooked to your liking. Rest, covered before slicing thinly. Reserve resting juices and pan.
  6. Cook creamy leeks. Wipe pan clean and return to medium heat with 1/2 tsp oil. Cook leek and thyme with 1/4 tsp salt and 2 tsp water for 1-2 minutes, until tender. Add stock and sour cream, bring to a simmer and cook for 2-3 minutes, until hot and thickened. Remove from heat, season and stir in beef resting juices.
  7. Serve roasted vegetables with beef steak. Spoon over creamy leeks.

Nutritional Information

Energy 1602 kj
383 kcal
Protein 36.8g
Carbohydrate 17.8g
Fat 17.3g