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

Read more

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

2 unit


1 bunch


1 bunch


1 bunch


½ clove


1 unit


2 packet


½ unit

fresh chilli

1 packet

sirloin steak

1 packet

grated Parmesan cheese


½ bottle

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)0 kJ
Energy (kJ)2780 kJ
Fat37.3 g
of which saturates18.7 g
Carbohydrate33 g
of which sugars6 g
Dietary Fibre0 g
Protein45.7 g
Cholesterol0 mg
Sodium801 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Pick the thyme leaves. Place the potato and 1/2 the thyme on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the potato is roasting, pick the rosemary and parsley leaves. Finely chop the rosemary, parsley and remaining thyme. Finely chop the garlic (see ingredients list). Thinly slice the red onion. Roughly chop the silverbeet. Thinly slice the long green chilli (see ingredients list), if using.


In a medium bowl, combine the salt, butter, rosemary, parsley, remaining 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.


Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the pan is hot, cook the steak for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and top with the garlic-herb butter. Cover loosely with foil and rest for 5 minutes.


While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil if needed (no need to wash the pan!). Add the onion and cook until softened, 2-3 minutes. Add the silverbeet and cook, stirring, until softened, 1-2 minutes. Add the remaining garlic and a pinch of salt and pepper. Cook until fragrant, 1 minute. Remove the pan from the heat and 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: Add more or less truffle oil to taste - it has a strong flavour!


Thinly slice the steak. Divide the truffle potatoes, sirloin steak and Parmesan silverbeet between plates.