• Preheat oven to 220°C/200°C fan-forced. In a small bowl combine the Dijon mustard, honey and water. Set aside. • 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, in batches, 1 minute on both sides. Remove the pan from the heat and add in the honey and mustard glaze and toss the steak. • Transfer to 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! TIP: Spread beef over two lined oven trays, if your tray is getting crowded.

• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. • Add the dill & parsley mayonnaise to the drained potatoes. Mix to combine and season to taste. Cover to keep warm and set aside. Little cooks: Help toss the potatoes with the dill & parsley mayo.

• While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes. • In a large bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the spinach, rocket & fennel mix, tomato, and cucumber and toss.

• Thickly slice the beef steaks and divide between plates. Serve with the creamy dill potato and the garden salad. Enjoy!