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 beef 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 coked 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.
• In a small bowl, combine the salt, 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 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.