• See 'Top Steak Tips!' (below). Preheat oven to 220°C/200°C fan-forced. 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 both 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!

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Pick and finely chop rosemary leaves. • Place potato and rosemary on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays. Little cooks: Help with sprinkling over the rosemary and tossing the potato.

• Meanwhile, finely chop garlic. • Thinly slice brown onion. • Slice carrot into thin sticks. • Thinly slice kale, disregarding any larger pieces of stalk.

• Return frying pan to medium heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 4-5 minutes. • Add kale, the butter and garlic and cook until fragrant and wilted, 1-2 minutes. Transfer to a bowl.

• Boil the kettle. Return frying pan to mediumhigh heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Meanwhile, in a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Stir onion through gravy and season with pepper.

• Slice premium sirloin tip. • Divide beef, rosemary fries and the garlic veggies between plates. • Drizzle onion gravy over beef to serve. Enjoy! Little cooks: Under adult supervision, add the finishing touch by drizzling over the gravy. Be careful, the gravy is hot!