Roast Beef Sirloin & Truffle Roast Veg

• Meanwhile, 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 sirloin to a second lined oven tray 
and roast for 15-20 minutes (for a 300g piece) 
or 18-23 minutes (for a 600g piece) for 
medium-rare or until coked 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.
• Trim green tops from Dutch carrots, then scrub 
clean. Halve carrots lengthways.
• Tear kale leaves from stems, then discard stems.

• Pick and finely chop parsley.
• In a small bowl, combine the salt, butter, 
parsley and half the garlic. Season with pepper, 
then mash with a fork.

TIP: Add as much or as little garlic as you like to suit 
your taste. • Pick and finely chop parsley leaves. • In a medium bowl, combine the salt, the butter, parsley and half the garlic. Season with pepper, then mash with a fork. TIP: Add as much or as little garlic as you like to suit your taste.

• Meanwhile, return frying pan to medium-high 
heat with another drizzle of olive oil, if needed. 
• Cook carrots, tossing, until tender, 5-7 minutes. 
• In the last minute of cook time, add kale and 
remaining garlic, stirring until fragrant and 
wilted, 1-2 minutes.
• Remove pan from heat. 

TIP: Add a dash of water to the pan to help the 
carrots cook.