Classic Sunday Roast Beef & Red Wine Jus

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

• Place carrots and zucchini 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 
the 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.