• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water. • Cut potato into 0.5cm-thick rounds. • Finely chop garlic. • Place the butter in a small bowl and set aside to soften. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. • Drain potato.

• 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 sirloin 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 second small bowl, combine light cooking cream, half the garlic, chicken-style stock powder 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 Parmesan cheese. 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, cut zucchini and carrot 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 zucchini and carrot, tossing, until softened, 4-5 minutes. Remove from heat. Season to taste.

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