• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Finely chop parsley leaves. • Cook potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk, salt and parsley, then mash until smooth. Cover to keep warm.

• 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 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. TIP: The meat will keep cooking as it rests!

• While the steak is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve lengthways. • Finely chop garlic.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• While the steak is resting, return pan to medium heat with a drizzle of olive oil. Add the cracked black pepper and remaining garlic and cook until fragrant, 30 seconds. • Reduce heat to medium, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder and cook until thickened, 1-2 minutes. Stir through any steak resting juices.

• Slice premium sirloin tip. • Divide the sirloin, potato mash and garlic baby carrots between plates. • Pour over the creamy pepper sauce to serve. Enjoy!