Roast Beef Sirloin & Truffle Veggies

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray and roast for 15-20 minutes (for a 300g 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, finely chop garlic. • Trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Tear kale leaves from the stems, then discard stems.

• Pick and finely chop parsley leaves. • In a medium bowl, combine the salt, softened butter, parsley and half the garlic. Season with pepper, then mash with a fork.

TIP: Add as much or as little garlic as you like to suit your taste.

• Meanwhile, return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • In the last minute of cook time, add kale and remaining garlic, stirring until fragrant and wilted, 1-2 minutes. Remove pan from heat.