• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. • Finely chop the parsley leaves. Cook the 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.

• 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 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!

• While the steak is roasting, trim baby broccoli and slice lengthways in half. Finely chop garlic. • Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add baby broccoli and a dash of water and cook, tossing, until just tender, 4-5 minutes. • Add 1/2 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 the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. • Reduce the heat to medium, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the light cooking cream and the beef stock powder and cook, until thickened, 1-2 minutes. Stir through any steak resting juices.

• Slice the steak. Divide the steak, potato mash and garlic baby broccoli between plates and pour over the creamy peppercorn sauce to serve. Enjoy!