Beef sirloin served with roasted butternut, mushroom goulash and spinach
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | pc | Beef, sirloin steak |
| 250.00 | ml | KNORR Barbecue Marinade 6 x 1 kg (made up) |
| 200.00 | g | Spinach |
| 10.00 | ml | Olive oil |
| 15.00 | ml | Garlic (chopped) |
| 200.00 | g | Butternut (cubed) |
| 6.00 | pc | Baby Onions |
| Salt to season | ||
| ROBERTSONS Thyme 6 x 250g (to season) | ||
| ROBERTSONS Black Pepper 6 x 800g (to season) | ||
| 80.00 | g | Oyster mushrooms |
| 80.00 | g | Shitake mushrooms |
| 200.00 | ml | KNORR Demi-Glace 3 x 800g (made up) |
| 60.00 | ml | MEADOWLAND Classique 10 x 1L |
| 1.00 | pc | Bay leaves |
| ROBERTSONS Thyme 6 x 250g | ||
| 20.00 | ml | Wine, white |
| ROBERTSONS Black Pepper 6 x 800g | ||
| 40.00 | g | MARVELLO Full Fat Spread 20 x 250g |
Preparation
1. Tie meat
2. Marinate in KNORR Barbecue marinade for an hour, wipe off excess marinade.
3. Grill to brown
4. Finish in oven at 180°C for approximately 10 minutes.
5. Roast butternut with onions
6. Season with salt, dry thyme and black pepper
7. Add mushrooms to demi glace, white wine and cream
8. Add a bay leaf, season and serve
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