Roast Beef Sirloin & Herby Mayo Ciabatta

• Meanwhile, heat a large frying pan over high heat 
with a drizzle of olive oil. Season premium sirloin 
tip all over with salt and pepper.
• When oil is hot, sear sirloin until browned, 1 minute 
on all sides.
• Transfer beef to a second lined oven tray. Spread 
with wholegrain mustard. 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 or 
until cooked to your liking.
• Remove from oven and cover with foil to rest,  
10 minutes. 

• While the beef is roasting, finely chop garlic,  
red onion (see ingredients) and capsicum.
• Halve snacking tomatoes.
• Thinly slice pear. 

• In a medium bowl, combine pear, Parmesan 
cheese and half the mixed salad leaves. Set aside.
• Place bake-at-home ciabatta directly on a wire 
oven rack. Bake until heated through, 5 minutes

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook onion and capsicum, 
stirring occasionally, until just softened,  
3-4 minutes.
• Add garlic and a pinch of chilli flakes (if using) and 
cook until fragrant, 1 minute.
• Add snacking tomatoes, the brown sugar, 
balsamic vinegar and water. Bring to the boil, then 
reduce heat to medium. Simmer until reduced and 
thickened, 8-10 minutes. 
• Stir through the butter until melted. Season to taste.