Beef Sirloin with Rosemary Roasted Veggies and Béarnaise Sauce

Beef Sirloin with Rosemary Roasted Veggies and Béarnaise Sauce

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 17, 2017.
Order Now
Order Now

Serve beef whole or slice thickly. We recommend cooking sirloin medium-rare but feel free to cook depending on your preference!

Ingredients

Rosemary-Roasted Veggies

  • 150g orange kumara, diced 1.5cm
  • ½ carrot, diced 1cm
  • ½ courgette, sliced 0.5cm
  • ½ red onion, diced 1cm
  • 1 teaspoon roast veggie spice mix
  • 1 teaspoon honey (optional)
  • 1/3 bag baby spinach

Beef Sirloin

  • 150g beef sirloin steak (at room temperature)

To Serve

  • 1 tablespoon Béarnaise sauce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss kumara, carrot, courgette and onion with roast veggie spice mix, honey (if using) and a drizzle of olive oil on prepared tray and season.
  2. Bake for about 15 minutes, until golden and tender. Turn once during cooking.
  3. When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on high heat. Pat beef dry and season. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  4. Set beef aside, to rest for 5 minutes before slicing thickly against the grain.
  5. Toss spinach through roasted veggies until slightly wilted.
  6. To serve, spoon rosemary-roasted veggies onto a plate and top with sliced beef. Spoon Béarnaise over the beef or serve a dollop on the side.

Nutritional Information

Energy 2609 kj
624 kcal
Protein 37.4g
Carbohydrate 45.8g
Fat 31.1g