Pesto-Topped Roast Beef Sirloin Banquet

• While sweet potato is roasting, heat a large frying 
pan over high heat with a drizzle of olive oil. Season 
premium sirloin tip all over, then add to the 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),  
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 resting, thinly slice capsicum 
into strips.
• Thinly slice zucchini into half-moons.
• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook capsicum and zucchini, 
tossing, until tender, 4-5 minutes. Transfer to a 
medium bowl and cover to keep warm.

• Meanwhile, finely chop garlic and brown onion.
• Slice lemon into wedges.
• Just before serving, add baby spinach leaves to the 
bowl with the veggies and toss to combine. Drizzle 
with a little olive oil and a squeeze of lemon juice. 
Season to taste. 
TIP: Toss the lemony greens just before serving to keep 
the salad leaves crisp.  

• Return frying pan to medium-high heat with the 
butter and a drizzle of olive oil. Add onion and 
cook, stirring until softened, 3-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Remove pan from heat, then stir through  
basil pesto until well combined. Pour in any  
beef resting juices. Season to taste.