Beef Sirloin with Smoked Paprika Wedges and Truffle Béarnaise
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 18, 2017.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 18, 2017.
Simple and delicious.
Ingredients
SMOKED PAPRIKA WEDGES
- 400g golden kumara, cut into 1cm-thick wedges
- ½ teaspoon sweet smoked paprika
BEEF SIRLOIN
- 300g beef sirloin steak (at room temperature)
SAUTÉED VEGETABLES
- ½ head cauliflower, cut into small florets until you have 2 cups worth
- ½ pack broccolini, ends trimmed 1cm
- 3 tablespoons water
- 1 tablespoon butter
- Zest of ½ lemon
- 1 tablespoon lemon juice
TO SERVE
- 60g truffle Béarnaise sauce
Steps
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oven to 220°C. Line an oven tray with baking paper.
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Toss kumara with smoked paprika and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 20 minutes, until golden and tender. Turn once during cooking.
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When wedges have 10 minutes cook time remaining, heat a large fry-pan with a drizzle of oil on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 3-4 minutes each side, until well caramelised.
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Remove tray from oven, move wedges to one side and place beef on other side of tray. Return to oven to bake for 4-5 minutes for medium-rare (depending on thickness), or until cooked to your liking. Reserve pan. When beef is cooked, remove from oven and set aside, covered, to rest for about 5 minutes.
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Carefully wipe reserved pan clean with paper towels and return to a medium-high heat with a drizzle of oil. Add cauliflower and broccolini and cook for 2-3 minutes, stirring often, until beginning to soften. Add water, allow to steam and cook vegetables for a further 2-3 minutes, until tender.
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Once vegetables are tender, remove from heat. Add butter, lemon zest and lemon juice and toss to combine. Season to taste with salt and pepper. Slice the beef thickly against the grain.
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divide smoked paprika wedges and sautéed vegetables between plates. Top with slices of beef sirloin and dollop over truffle Béarnaise.
Nutritional Information
Energy |
2517 kj 602 kcal |
---|---|
Protein | 33.7g |
Carbohydrate | 42.9g |
Fat | 31.5g |