Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream

Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream

Ready in 35 minutes Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, May 26, 2019.


Roast Veggies

  • 1 carrot
  • 1 parsnip
  • 1 pack diced pumpkin
  • 1/2 Tbsp chopped thyme
  • 1 pack veggie spices

Mustard Beef

  • 1 pack beef steaks
  • 1 tsp mustard


  • 1/3 pack silverbeet
  • 1 clove garlic, minced

To Serve

  • 1 pack horseradish cream


  1. Cook veggies Preheat oven to 220°C. Dice carrot and parsnip 2cm and toss with pumpkin, thyme, 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 a knob of 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 2459 kj
588 kcal
Protein 39.5g
Carbohydrate 29.9g
Fat 32.7g