• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Slice potato into 0.5cm-thick rounds. Finely chop garlic. • Place the butter in a small bowl, then set aside to come to room temperature. • Cook potato in the boiling water until just tender, 6-8 minutes. Drain potato, then return to saucepan.

• See 'Top Steak Tips!' (below). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides. • Transfer to a lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• Meanwhile, in a medium bowl, combine light cooking cream, chicken-style stock powder, half the garlic and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with shaved Parmesan cheese and season with pepper. Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

• While the potatoes are baking, trim green beans. Cut zucchini into bite-sized chunks. • To the bowl with the butter, add Dijon mustard, remaining garlic and a pinch of salt and pepper. Mash with a fork until combined.

• While the steak is resting, return frying pan to medium-high heat with a dash of water. Cook green beans and zucchini, tossing, until softened, 4-5 minutes. Remove from heat. Season to taste.

• Slice the sirloin steak. • Divide the steak, dauphinoise potatoes and greens between plates, pouring over any steak resting juices. • Top steak with garlic-Dijon butter to serve. Enjoy!