Beef Sirloin Steaks with Creamy Horseradish Leeks

Beef Sirloin Steaks with Creamy Horseradish Leeks

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 23, 2018.



  • 400g pumpkin
  • ½ red onion, thinly sliced
  • 1 parsnip, cut into 2cm chips
  • 1 carrot, cut into 2cm chips
  • 1/3 bag baby spinach
  • 1 tsp balsamic vinegar
  • 1 tsp wholegrain mustard


  • ¾ cup chicken stock
  • 1 leek, white and pale green part thinly sliced
  • 125g lite sour cream
  • 40g horseradish dill dressing


  • 600g sirloin beef steaks


  • 2 Tbsp parsley


  1. Preheat oven to 220ºC.
  2. Prep & cook veg. Toss pumpkin, onion, parsnip and carrot with 1 tsp oil on a lined oven tray. Season and bake for 20-22 minutes.
  3. Prep creamy leeks.
  4. Prep & cook beef. Pat beef dry and trim all visible fat, discard. When vegetables have 10 minutes cook time remaining, cook beef. Heat 1 tsp oil in a large fry-pan on medium-high heat. Season and cook beef for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
  5. Cook creamy leeks. Return same pan to mediumhigh heat, add stock and leeks to pan and cook for 3-4 minutes, until leeks have softened. Remove pan from heat, stir through sour cream and horseradish dill dressing and season.
  6. Finish veg. Once veg is cooked, toss through spinach, vinegar and mustard. Season.
  7. Thinly slice beef against the grain.
  8. Serve veg on plates topped with beef, spoon over creamy leeks. Sprinkle with parsley leaves.

Nutritional Information

Energy 1676 kj
401 kcal
Protein 36.4g
Carbohydrate 17.7g
Fat 16.5g