Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. Finely chop garlic. Pick and finely chop rosemary. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain. Return pan to medium-high heat with a drizzle of olive oil. Cook garlic and rosemary until fragrant, 1 minute. Return potato to pan, then add butter, milk and a pinch of salt. Remove from heat and mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

See 'Top Steak Tips!' (bottom left). While potato is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Rub garlic & herb seasoning and a drizzle of olive oil over premium sirloin tip. When oil is hot, sear sirloin until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 17-20 minutes for medium or until cooked to your liking. Remove from oven and set aside to rest for 5 minutes (it will keep cooking as it rests).

While sirloin is roasting, trim green beans. Slice baby broccoli in half lengthways. Roughly chop parsley.

While beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a medium bowl. Return frying pan to medium-high heat and add green beans and baby broccoli. Cook until softened, 4-5 minutes. Remove from heat, then stir through parsley (reserve a pinch for garnish!). Return bacon to pan. Season with salt and pepper, tossing to coat.

While greens are cooking, boil the kettle. In a medium heatproof bowl, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and whisk until smooth, 1 minute.

Slice the roast sirloin tip. Divide sirloin, bacon greens and rosemary mash between plates. Pour over the gravy. Garnish with remaining parsley to serve.