Roast Beef Sirloin & Truffle Potatoes

• 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 
carrots clean. Halve carrots lengthways.
• Tear kale leaves from the stems then discard 
stems. 

• Pick and finely chop parsley leaves.
• In a medium bowl, combine the salt, softened 
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. 
Add a dash of water to the pan to help 
carrots cook.
• In the last minute of cook time, add kale and 
remaining garlic, stirring until fragrant and 
wilted, 1-2 minutes.
• Remove pan from heat.