Rich Roast Beef & Creamy Pepper Sauce

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over high heat. Season beef tri-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!

• While the beef is roasting, trim green tops from 
Dutch carrots, then scrub carrots clean. Halve 
lengthways (if preferred).
• Pick thyme leaves.
• Finely chop garlic.  

• Return frying pan to medium-high heat with a  
drizzle of olive oil. Cook carrots, tossing, until 
tender, 5-7 minutes.
• Add half the garlic and thyme, then cook until 
fragrant, 1 minute. Season to taste with salt and 
pepper. Transfer to a bowl and cover to keep warm. 
TIP: Add a dash of water to the pan to help the carrots 
cook, if needed. 

• While the beef is resting, return frying pan to 
medium heat with a drizzle of olive oil. Add the 
cracked black pepper and remaining garlic, then 
cook until fragrant, 30 seconds.
• Reduce heat to medium, then add a dash of water 
and scrape up any bits stuck to the bottom of  
the pan.
• Add light cooking cream and stock concentrate, 
then cook until thickened, 1-2 minutes. Stir through 
any beef resting juices.