Roast Beef Fillet & Pumpkin-Sage Gratin

• Meanwhile, thinly slice sage leaves. Finely chop garlic. • Trim ends of baby broccoli and halve any thick stalks lengthways. • In a medium bowl, toss panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season.

• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a lined oven tray. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove sirloin from oven. Cover with foil to rest for 10 minutes (it will keep cooking as it rests!).

• While the beef is roasting, wash and dry frying pan, then return to medium heat. Cook the butter, sage and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove from heat, then slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Pour sauce over the just-tender pumpkin in the baking dish. Top evenly with breadcrumb mixture. • Bake until golden and bubbling, 10-15 minutes.

• While the gratin is baking, wash out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until just tender, 5-6 minutes. • Season with salt and pepper.

TIP: Add a dash of water to help speed up the cooking process!