Beef Sirloin Steak with Roasted Pumpkin and Horseradish Cream
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, May 26, 2019.
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, May 26, 2019.
Ingredients
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
Greens
- 1/2 pack silverbeet
- 2 cloves garlic, minced
To Serve
- 1 pack horseradish cream
Steps
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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.
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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
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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.
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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.
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To finish Thinly slice beef against the grain.
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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 |