Roast Sirloin Tip & Creamy Pepper Sauce

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a 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 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 the beef is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve lengthways (if preferred). • Finely chop garlic.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

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

• While the sirloin is resting, return pan to medium heat with a drizzle of olive oil. Add the cracked black pepper and remaining garlic and cook until fragrant, 30 seconds. • Reduce heat to medium, then add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and chicken stock pot and cook until thickened, 1-2 minutes. Stir through any sirloin resting juices.