Roast Beef Tri-Tip & Thyme Butter Sauce

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Season beef tri-tip all over with salt and 
pepper and add to the hot pan. Sear until browned,  
1 minute on both sides.
• Transfer to a 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 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 beef is roasting, cook potato in the  
boiling water, until easily pierced with a fork,  
12-15 minutes. Drain, then return potato to  
the pan.
• Add the butter (for the mash), milk and Parmesan 
cheese. Mash until smooth. Cover to keep warm.  

• While potato is cooking, return the frying pan to 
medium-high heat with a drizzle of olive oil.
• Cook asparagus and green beans with a splash  
of water, tossing, until tender, 4-6 minutes.
• Add half the garlic and cook until fragrant,  
30 seconds. Transfer to a plate and cover to  
keep warm. 

• Return the frying pan to medium heat with a drizzle 
of olive oil. Cook onion and thyme until fragrant 
and softened, 3-4 minutes.
• Add the remaining garlic and cook until fragrant, 
1 minute.
• Add the water, any steak resting juices, stock 
concentrate and the butter (for the sauce) and 
simmer until slightly thickened, 2-3 minutes.