Classic Sunday Roast Beef & Brussels Sprouts

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Season premium sirloin tip all over with salt and 
pepper and add to hot pan. Sear until browned,  
1 minute on all sides. Transfer beef to a lined oven 
tray and roast for 15-20 minutes (for a 300g piece), 
17-22 minutes (for a 450g piece) or 18-23 minutes 
(for a 600g piece) for medium-rare 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! 

• Meanwhile, microwave duck fat in a small 
microwave-safe bowl until melted, 30 seconds.
• Place potato on one half of a second lined oven tray.
• Drizzle with duck fat, sprinkle over half the thyme 
and season with garlic & herb seasoning and a 
pinch of salt. Toss to coat.  

• Place carrots and Brussels sprouts on the other 
half of the oven tray with potatoes.
• Drizzle veggies with olive oil, season with salt and 
toss to coat.
• Roast veggies and potato until golden and tender, 
25-30 minutes. 

TIP: If your oven tray is crowded, divide between two 
trays. 

• When veggies have 5 minutes remaining, return 
frying pan to medium-high heat with a drizzle of 
olive oil.
• Cook garlic and remaining thyme until fragrant,  
1 minute.
• Add red wine jus, a splash of water and any beef 
resting juices. Stir to combine and simmer until 
slightly reduced, 1-2 minutes.