• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Bring a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Trim the ends off asparagus.
• Trim green beans.
• Finely chop garlic and brown onion.
• Pick and finely chop thyme leaves. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat. 
• Season premium sirloin tip all over and add to the 
hot pan. Sear until browned, 1 minute on all sides.
• Transfer beef to a lined oven tray and roast for 
15-20 minutes (for a 300g piece), 17-22 minutes (for 
a 450g piece) or 18-23 minutes (for a 600g piece) for 
medium-rare 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! 

• While beef is roasting, cook potato in the
boiling water, until easily pierced with a fork, 
12-15 minutes. Drain, then return potato to the pan.
• Add the butter(for the mash), milk and Parmesan
cheese. Mash until smooth. Cover to keep warm. 

• While potato is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook asparagus and green beans with a splash of water, tossing, until tender, 4-6 minutes. • Add half the garlic and cook until fragrant, 30 seconds. Transfer to a plate and cover to keep warm.

• Return frying pan to medium heat with a drizzle of 
olive oil. Cook onion and thyme until fragrant and 
softened, 3-4 minutes.
• Add the remaining garlic and cook until fragrant, 
1 minute.
• Add the water, any beefresting juices, stock 
concentrate and the butter (for the sauce) and 
simmer until slightly thickened, 2-3 minutes. 

• Very thinly slice beef.
• Divide Parmesan mash, premium sirloin tip and 
greens between plates.
• Spoon over the thyme butter sauce to serve. Enjoy!