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Beef with creamy mushrooms

Name: Beef with creamy mushrooms
Cook time: 25 min
Yield: 2

and Parmesan roasted vegetables

Ready in around 25 mins

RECIPE FACT:

Did you know, authentic Parmesan only comes from five locations in Italy?

Nutritional Info:

Energy: 1990kj (476Kcal)
Protein: 39g
Carbohydrate: 23g
Fat: 21g
Contains: Gluten, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210 ℃ (fan bake).
1. TO COOK THE POTATOES:

Line an oven tray with baking paper. Place the steamed potatoes on the tray, spray with oil, season with salt and pepper and bake in the oven for 18 mins.
2. TO PREPARE THE VEGETABLES:

Thinly slice the mushrooms. Remove the Italian parsley leaves from their stalks, roughly chop and set aside. Trim the woody ends off the broccolini then cut in half lengthways. Once the potatoes have been in the oven for 18 mins, take out the tray and add the broccolini. Spray with oil and sprinkle the Parmesan cheese crumb over the potatoes and broccolini. Place back in the oven for 5-7 mins or until the broccolini is cooked through and the crumb is golden.
3. TO COOK THE BEEF SIRLOIN AND MUSHROOM SAUCE:

Remove the premium beef sirloin steaks from its packaging and pat dry with a paper towel. Spray a non-stick frying pan with oil and place over a medium-high heat. Once the pan is hot, add the beef sirloin, season with salt and pepper and cook for 2-3 mins each side for medium-rare - a little longer for well done. Remove from the pan, cover and keep warm. Respray the pan and place back over a medium-high heat, once hot add the mushrooms, season with salt and cook for 1-2 mins. Pour the creamy thyme sauce into the pan and cook for a further 1-2 mins until the sauce has reduced. Add the parsley, stir through, then remove from the heat. Slice the sirloin into 3-4 pieces.
TO SERVE:

Divide Parmesan vegetables onto plates. Add sliced sirloin and spoon over creamy mushroom sauce. Serve with a grind of freshly cracked pepper.