Luxe 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 asparagus.
• 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, tossing, until slightly tender, 
1-2 minutes. Add asparagus 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, then add lemon zest and a 
generous squeeze of lemon juice, tossing to coat.
• Transfer to serving plates, season to taste 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, then add roasted chat 
potatoes and chopped parsley, tossing to coat.
• Season to taste.