Beef Mini Roast & Leek Mushroom Sauce

• Finely chop parsley (see ingredients) and garlic. • In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts until melted. Add parsley, stirring to combine. • When potatoes have 5 minutes remaining, drizzle with herby butter, then sprinkle with Parmesan cheese and roast until melted and golden.

• While potatoes are roasting, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a second 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 beef is roasting, pick thyme. Thinly slice cucumber and leek. Roughly chop roasted almonds. • Once beef is resting, wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. • Cook leek and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove pan from heat, then stir in mushroom sauce, thyme, a splash of water and any beef resting juices. Season to taste.

• In a medium bowl, combine cucumber, spinach & rocket mix, almonds and balsamic vinaigrette dressing. • Season to taste.