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Gourmet

Beef Sirloin & Sweet Potato Rounds, with Tangy Vegetables and Pesto Sauce

What You'll need  (Serves two if any other number of mouths do the math)

The Dish:

  • Sirloin tip (~300g)

  • 2 sweet potatoes

  • 1 capsicum 

  • 1 zucchini

  • 2 cloves of garlic

  • 1 brown onion

  • 1 lemon

  • baby spinach (~80g)

  • butter (~10g)

  • pesto (~50 g)

  • oregano(generous pinch)

  • olive oil 

    • ​

    The Pesto

    • 2 cups (60g) fresh basil leaves

    • 1/3 cup (48g) pine nuts

    • 1/3 cup (25g) freshly grated or shredded Parmesan cheese

    • 3 small cloves garlic (roasted or fresh)

    • 1/3 cup (80mL) olive oil

    • 1 teaspoon  fresh lemon juice

    • 1/4 teaspoon salt​

    Instructions 

    1. Blend Ingredients: In a food processor or blender, pulse together basil, pine nuts, Parmesan cheese, and garlic.

    2. Add Liquids & Seasoning: Scrape the sides, then add olive oil, lemon juice, and salt. Blend until smooth, adding extra olive oil if needed. Adjust seasoning with pepper and more salt if desired.

    3. Take out around 50g (1/4 cup) of pesto and transfer the rest to a jar or sealable container. Refrigerate for up to 1 week.

    Roast Beef and Sweet Potato

    Sweet Potato
     

    1. Heat the oven to 200 degrees Celcius (fan forced)

    2. cut sweet potato horizontally into thin circles

    3. put sweet potato and oregano on an oven tray with a splash of olive oil salt and pepper shaking the tray to disperse

    4. ​cook in the oven until light brown crust forms (25 mins)

    Roast Beef and Sweet Potato

    The Greens I

    1. slice capsicum into thin strips

    2. cut zucchini in half then slice to form small semi circles

    3. clean out the beef frying pan and put on medium high heat with a splash of olive oil

    4. cook capsicum and zucchini, tossing until tender (4 minutes), put in a bowl or plate and cover with foil

    Roast Beef and Sweet Potato

    Pesto Sauce

    1. Clean out Greens frying pan and return to medium-high heat with the butter and a splash of olive oil

    2. add onion and cook until tender (4 minutes)

    3. add garlic and cook for a minute

    4. take off the heat and add your pesto â€‹

    Roast Beef and Sweet Potato

    Sirloin Tip

    1. Heat a frying pan over high heat with olive oil

    2. season premium sirloin tip on all sides with preferred spices (s&p will do)

    3. sear on the top and bottom for around a minute

    4. put the beef on a lined oven tray and roast for 15 minutes for rare and another 2 for each stage (i.e. 17 minutes medium-rare)

    5. take out of the oven, cover with foil on a plate for around 10 minutes

    Roast Beef and Sweet Potato

    The Greens II

    1. peel and finely chop garlic and onion

    2. slice lemon into wedges

    3. add spinach to the bowl with the cooked greens with olive oil and lemon juice (it should have a zest but not sour kick)

    Roast Beef sirloin & pesto butter sauce

    Serving

  • slice beef against the grain as thin as possible

  • first place the sweet potato in a stack slightly off the centre of the plate 

  • then to off centre another way add the greens

  • then off centre again place your sliced beef stacking them like fallen dominoes

  • spoon pesto sauce over the beef in as solid a line as possible

  • Serve

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