Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Finely chop the garlic. Pick and finely chop the rosemary (see ingredients). Add the potato and garlic to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato. Return the saucepan to a medium-high heat with a drizzle of olive oil. Add the rosemary and cook until fragrant, 1 minute. Add the garlic potatoes, butter, milk and the salt. Remove from the heat and mash until smooth. Cover with a lid.

While the potato is cooking, heat a large frying pan with a drizzle of olive oil over a high heat. Rub the garlic & herb seasoning and a drizzle of olive oil over the premium sirloin tip and add to the hot pan. Sear 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 the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the beef is roasting, trim the green beans. Slice the baby broccoli in half lengthways. Roughly chop the parsley. Finely chop the bacon.

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

While the bacon greens are cooking, pour the red wine jus into a small saucepan over a low heat. Stir until warmed through, 2-3 minutes.

Slice the sirloin tip steak. Divide the rosemary and garlic mash and bacon greens between plates and serve with the sirloin tip. Pour over the red wine jus to serve. Garnish with the remaining parsley.