HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSirloin Steak & Creamy Truffle Mushroom Sauce
Sirloin Steak & Creamy Truffle-Mushroom Sauce

Sirloin Steak & Creamy Truffle-Mushroom Sauce

with Chive Mash & Roasted Rainbow Carrots

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Who says that steak and mash can't be gourmet? When you top tender beef with a silky mushroom sauce flavoured with truffle oil and add creamy mashed potato flecked with chives, this classic combo gets a restaurant-quality vibe. Pour yourself a glass of something special and prepare for a fine dining experience.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

baby rainbow carrots

2 unit


1 bunch


½ unit

brown onion

1 bunch


1 packet

button mushrooms

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

sirloin steak

1 clove


½ bottle

truffle oil

½ bottle



Not included in your delivery

olive oil

2.5 tbs



40 g



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4000 kJ
Fat67.2 g
of which saturates34.6 g
Carbohydrate37.7 g
of which sugars11.3 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium483 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub the carrots clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.


While the carrots are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, butter and the salt to the potato. Mash with a potato masher or fork until smooth. Finely chop the chives. Stir the chives through the potato. Cover to keep warm.


While the potato is cooking, finely chop the brown onion (see ingredients). Trim the woody ends of the asparagus. Thinly slice the button mushrooms. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and a splash of water, then season with salt and pepper. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.


Return the frying pan to a high heat. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the oil is hot, cook the steak for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate, cover and leave to rest for 5 minutes.


While the steak is resting, finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and sliced mushrooms and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to low and stir through the longlife cream (see ingredients), any steak resting juices and the truffle oil (see ingredients). Season with salt and cook, stirring, until thickened, 2-3 minutes. TIP: Use less of the truffle oil if you're not a fan of the strong flavour.


Slice the steak. Divide the sirloin steak, chive mash, roasted rainbow carrots and asparagus between plates. Spoon the creamy truffle and mushroom sauce over the steak and sprinkle the asparagus with the toasted pine nuts.