Roast Sirloin Tip & Bearnaise Sauce

• Meanwhile, cut potato into bite-sized chunks. Pick thyme leaves. • Place potato on a second lined oven tray. Drizzle with olive oil and season with thyme, salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.

TIP: Divide the potato between two trays if your tray is getting crowded.

• While sirloin tip is resting, finely chop garlic. • Trim green beans. • Slice lemon in half. • Roughly chop silverbeet.

• Wipe out pan and return to a medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until softened, 4-5 minutes. Add silverbeet and stir until the leaves have wilted, 2-3 minutes.

• Reduce heat to medium, and add garlic, the butter and a good squeeze of lemon juice, and stir until fragrant and the butter has melted, 1 minute. Season to taste.