Beef Sirloin Tip & Lyonnaise Potatoes

• Meanwhile, halve chat potatoes. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• While potatoes are roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Trim green beans. Thinly slice garlic and leek. Roughly chop parsley. Pick thyme leaves. • Zest lemon to get a generous pinch, then cut into wedges.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrots until slightly tender, 1-2 minutes. Add green beans and cook until tender, 4-5 minutes. Add a dash of water to the pan to help veggies cook. • Add half the garlic and cook until fragrant, 1 minute. • Remove from heat, and add lemon zest and a generous squeeze of lemon juice, tossing to coat. • Transfer to serving plates, season and cover to keep warm.

• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook leek, stirring, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat, and add roasted chat potatoes and chopped parsley, tossing to coat. • Season to taste.