Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream

Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream

Ready in 40 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, May 26, 2019.


Roast Veggies

  • 2 carrots
  • 2 parsnips
  • 1 pack diced pumpkin
  • 1 Tbsp chopped thyme
  • 1 pack veggie spices

Mustard Beef

  • 1 pack beef sirloin steaks
  • 2 tsp mustard


  • 1/2 pack silverbeet
  • 2 cloves garlic, minced

To Serve

  • 1 pack horseradish cream


  1. Cook veggies Preheat oven to 220°C. Dice carrots and parsnip 2cm and toss with pumpkin, veggie spices and a drizzle of oil on two lined oven trays. Season and roast for about 30 minutes, until tender. Swap trays halfway through to ensure even cooking.
  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 2320 kj
554 kcal
Protein 39.0g
Carbohydrate 29.4g
Fat 29.5g