Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream

Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 26, 2019.
Order Now
Order Now

Ingredients

Roast Veggies

  • 1 carrot
  • 1 parsnip
  • 1 pack diced pumpkin
  • 1 pack veggie spices

Mustard Beef

  • 1 pack beef sirloin steak
  • 1/2 tsp mustard

Greens

  • 1/2 bunch silverbeet
  • 2 tsp butter
  • 1 clove garlic, minced

To Serve

  • 1 pack horseradish cream

Steps

  1. Cook veggies Preheat oven to 220°C. Dice carrot and parsnip 2cm and toss with pumpkin, veggie spices and a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until tender.
  2. Prep beef and silverbeet Pat beef dry and toss with mustard and a drizzle of oil. Season. Remove white stem from silverbeet and roughly chop leaves.
  3. Cook beef When veggies have 15 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 3 minutes each side, depending on thickness, or until cooked to your liking. Rest, covered. Reserve pan.
  4. Cook silverbeet Return pan to a medium heat with butter and garlic. Add silverbeet and cook for about 1-2 minutes, until wilted. Season.
  5. To finish Thinly slice beef against the grain.
  6. Serve roast veggies, beef, greens and a dollop of horseradish cream.

Nutritional Information

Energy 2828 kj
676 kcal
Protein 43.3g
Carbohydrate 43.1g
Fat 33.6g