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 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, peel the potato and cut into bite-sized chunks. Cook the potato 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 and mash until smooth. Cover to keep warm.

See Top Steak Tips (below) for extra info! While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest. TIP: The meat will keep cooking as it rests! Top Steak Tips! 1. Use paper towel to pat steak dry before seasoning. 2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. 3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Meanwhile, finely chop the garlic. Finely chop the parsley. Return the frying pan to a medium-high 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. TIP: No need to wash the pan before or after cooking the bacon!

Return the frying pan to a medium-high heat. Add the garlic and cook 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 resting juices from the steak. Stir until well combined and reduced slightly, 2-3 minutes. Season.

Slice the sirloin tip. 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.