Roast Beef Sirloin & Onion-Pesto Sauce

• While the sweet potato is roasting, 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),  
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! 

• Meanwhile, finely chop garlic and brown onion.
• Slice lemon into wedges. 
• Remove vine-ripened cherry tomatoes from the 
vine, then slice into quarters.  

• 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 the heat, then stir through basil 
pesto until well combined. Pour in any sirloin 
resting juices. 
• Season to taste with salt and pepper.

• Just before serving, in a large bowl, combine 
spinach & rocket mix and tomatoes. 
• Drizzle with a little olive oil and a squeeze of lemon 
juice. Season to taste.  
TIP: Toss the salad just before serving to keep the salad 
leaves crisp.