• Preheat oven to 220°C/200°C fan-forced. • See 'Top Steak Tips!' (below). 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 both sides. • Transfer 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, cut potato into bite-sized chunks. Pick thyme leaves. • Place potato on a second lined oven tray. Drizzle with olive oil and season with thyme, salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes. TIP: Divide the potato between two trays if your tray is getting crowded.

• While sirloin tip is resting, finely chop garlic. • Trim green beans. • Slice lemon in half. • Roughly chop silverbeet.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until softened, 4-5 minutes. Add silverbeet and stir until the leaves have wilted, 2-3 minutes.

• Reduce heat to medium and add garlic, the butter and a good squeeze of lemon juice, and stir until fragrant and the butter has melted, 1 minute. Season to taste.

• Slice beef. • Divide roast sirloin tip, lemon butter greens, roasted potatoes and béarnaise sauce between plates. Pour resting juices over the beef. • Sprinkle flaked almonds over roasted potatoes to serve. Enjoy!