Beef Sirloin Steak with Creamy Leeks & Thyme Roasted Vegetables

Beef Sirloin Steak with Creamy Leeks & Thyme Roasted Vegetables

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 19, 2020.
Order Now
Order Now

Ingredients

Vegetables

  • 1 parsnip, cut into chips
  • 1/2 carrot, cut into chips
  • 1/2 kumara, cut into chips
  • 1/4 Tbsp thyme leaves
  • 1 tsp oil

Beef

  • 190g beef sirloin steak, excess fat trimmed
  • 1/4 tsp fennel & lemon salt
  • 1/4 tsp oil

Leek

  • 1/4 leek, cut in half lengthways & thinly sliced
  • 1/4 Tbsp thyme leaves
  • 1/2 tsp oil
  • 1/4 tsp salt
  • 1 Tbsp water
  • 1/4 cup chicken stock
  • 2 Tbsp lite sour cream

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep vegetables. Prep parsnip, carrot, kumara and thyme. Prep leek and set aside.
  3. Cook vegetables. Toss parsnip and carrot on a lined oven tray with oil and first measure of thyme. Season with salt and pepper and roast for 15 minutes. After 15 minutes, add kumara to tray and cook for a further 6-8 minutes, until vegetables are tender and golden.
  4. Prep beef. Pat beef dry and trim and discard any excess fat. Season with fennel and lemon salt.
  5. Cook beef. Heat oil in a medium fry-pan on mediumhigh heat. Cook beef for 2-3 minutes each side, for medium rare, or cooked to your liking. Rest, covered, before slicing thinly. Reserve resting juices and pan.
  6. Cook leek. Wipe pan clean and return to medium heat with oil. Cook leek and remaining thyme with salt and water measure for 3-4 minutes, until tender. Add stock and sour cream, bring to a simmer and cook for 3-4 minutes, until hot and thickened. Remove from heat, season with salt and pepper and stir in beef resting juices.
  7. Serve. Vegetables with beef and leek.

Nutritional Information

Energy 1658 kj
396 kcal
Protein 36.0g
Carbohydrate 14.1g
Fat 20.3g