Roast Sirloin & Potato-Rosemary Gratin

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer beef to a lined oven tray. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes (it will keep cooking as it rests!).

• Meanwhile, pick rosemary leaves, then finely chop. • Finely chop garlic. • Trim green beans. • In a medium bowl, combine panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season, then set aside.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Wipe out frying pan and return to medium heat. Cook the butter, rosemary and garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. Stir in the salt, Parmesan cheese and a pinch of pepper. • Pour sauce over potato in baking dish. Sprinkle with breadcrumb mixture and drizzle with olive oil. • Bake gratin until golden and bubbling, 10-15 minutes.

• When gratin has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 5-6 minutes. • Season with salt and pepper.