HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Sirloin & Truffle Potatoes
Seared Sirloin & Truffle Potatoes

Seared Sirloin & Truffle Potatoes

with Garlic-Herb Butter & Parmesan Silverbeet

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It would be crazy not to look to the French when designing a gourmet meal... after all, they have one of the most revered cuisines in the world. And, what they really do best is to take good ingredients and simply elevate them... as the chef in you will do tonight! Bon appetit!


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


1 sprig


1 bunch


½ clove




2 packet



fresh chilli

1 packet

sirloin steak

1 packet

grated Parmesan cheese


1 drizzle

truffle oil

Not included in your delivery

olive oil

¼ tsp


40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2780 kJ
Fat37.3 g
of which saturates18.7 g
Carbohydrate33 g
of which sugars6 g
Protein45.7 g
Sodium801 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato into small chunks. Pick the thyme leaves. Place the potato and 1/2 the thyme leaves on a lined oven tray. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes.


While the potato is roasting, pick the rosemary and parsley leaves. Finely chop the rosemary, parsley and remaining thyme leaves. Finely chop the garlic (see ingredients). Thinly slice the red onion. Roughly chop the silverbeet. Thinly slice the long green chilli (if using). TIP: Run your fingers down the rosemary stalk to remove the leaves easily.


In a medium bowl, combine the salt, butter, rosemary, parsley, chopped thyme, and a small pinch of the garlic. Season with pepper and mash together with a fork. Set aside. TIP: Add as much or as little garlic as you like depending on your taste.


See Top Steak Tips (below) for extra info! Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season both sides. When the pan is hot, cook the steak for 2 minutes on each side, or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate, then top with the garlic-herb butter. Cover loosely with foil and set aside to rest.

Top Steak Tips!

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed (no need to wash the pan!). Cook the onion until softened, 2-3 minutes. Add the silverbeet and cook, stirring, until wilted, 1-2 minutes. Add the remaining garlic, then season and cook until fragrant, 1 minute. Remove the pan from the heat, then stir through the grated Parmesan cheese and chilli (if using). Set aside. Drizzle the roasted potatoes with a little truffle oil and toss to coat. TIP: Truffle oil has a strong flavour – add less if desired.


Slice the steak. Divide the truffle potatoes, sirloin steak and chilli-Parmesan silverbeet between plates. Spoon any remaining garlic-herb butter over the steak.