Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Trim the green tops from the baby carrots and scrub the carrots clean. Place the carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20 minutes. Trim the green beans. After 20 minutes of carrot cook time, add the green beans to the oven tray and toss to combine. Return to the oven and roast until the beans are tender, 5-7 minutes.

While the carrots are roasting, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over and add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest. TIP: The meat will keep cooking as it rests!

While the beef is roasting, peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt, then mash until smooth. Cover to keep warm.

Meanwhile, finely chop the garlic. Finely chop the parsley. Return the frying pan to a mediumhigh heat with a drizzle of olive oil if needed. Cook the diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Stir through 1/2 the parsley and transfer to a bowl.

Return the frying pan to a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the sliced mushrooms and butter (for the sauce) and cook, stirring, until well browned, 4-5 minutes. Reduce the heat to medium and return the bacon to the pan along with the thickened cream and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season.

Slice the premium sirloin tip steak. Divide the mash between plates and top with the baby carrots, green beans and steak. Spoon over the creamy bacon-mushroom sauce and garnish with the remaining parsley.