eCook Meal
Beef Sirloin & Pea Purée
with roasted carrot & sunflower seeds
Turn peas into a perfect puree for that restaurant-style smear on the plate. Side with NOMU Italian Rub-spiced carrot, dotted with crumblings of creamy feta, together juicy slices of seared steak. A sprinkle of pan-toasted sunflower seeds and a garnish of fresh parsley, and you can proudly serve this mouthwatering meal, even to the pickiest dinner guest!
Serving guide
Choose your portion size.
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Pea PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic until fragrant, 30-60 seconds. Add the peas and the milk and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender, the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the steak slices, sprinkle over the sunflower seeds, and garnish with a sprinkle of the Parsley. Cheers, Chef!
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Pea PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic until fragrant, 30-60 seconds. Add the peas and the milk and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender, the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the steak slices, sprinkle over the sunflower seeds, and garnish with a sprinkle of the Parsley. Cheers, Chef!
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 15-20 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Pea PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic until fragrant, 30-60 seconds. Add the peas and the milk and simmer until the peas are warmed through, 2-3 minutes. Remove from the heat and place the pea mixture in a blender, the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the steak slices, sprinkle over the sunflower seeds, and garnish with a sprinkle of the Parsley. Cheers, Chef!
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When the roast has 15-20 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Pea PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic until fragrant, 30-60 seconds. Add the peas and the milk and simmer until the peas are warmed through, 2-3 minutes. Remove from the heat and place the pea mixture in a blender, the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the steak slices, sprinkle over the sunflower seeds, and garnish with a sprinkle of the Parsley. Cheers, Chef!
Shopping
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Frequently Asked Questions
What is the preparation time for Beef Sirloin & Pea Purée?
The preparation time for Beef Sirloin & Pea Purée with roasted carrot & sunflower seeds is between 20 and 40 minutes.
What is the total time required to make Beef Sirloin & Pea Purée with roasted carrot & sunflower seeds?
The total time required to make Beef Sirloin & Pea Purée with roasted carrot & sunflower seeds is between 35 and 55 minutes.
How many servings does Beef Sirloin & Pea Purée provide?
4 servings
What are the main ingredients in Beef Sirloin & Pea Purée?
Beef Sirloin, Carrot, Feta, Full Cream UHT Milk, Garlic, Lemon Juice, NOMU Italian Rub, Parsley, Pea, Sunflower Seeds
What is the nutritional information of Beef Sirloin & Pea Purée?
Calories: 668, Carbs: 43 grams, Fat: grams, Protein: 49.6 grams, Sugar: 19.2 grams, Salt: 578 grams
How do I prepare Beef Sirloin & Pea Purée?
DINNER TIME: Smear the pea purée on a plate, side with the roasted carrot and crumble the feta over the carrot. Serve alongside the steak slices, sprinkle over the sunflower seeds, and garnish with a sprinkle of the parsley. Cheers, Chef! CARROT: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). STEAK: When the roast has 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PEA PUREE: Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the peas and the milk and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender, the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
What should be prepared from my kitchen to make Beef Sirloin & Pea Purée?
Beef Sirloin, Carrot, Feta, Full Cream UHT Milk, Garlic, Lemon Juice, NOMU Italian Rub, Parsley, Pea, Sunflower Seeds
How many calories does Beef Sirloin & Pea Purée have?
668 calories
How much fat content does Beef Sirloin & Pea Purée have?
grams