Grand Roast Sirloin Tip & Mushroom Sauce

• Meanwhile, place carrot and onion on a second 
lined oven tray, drizzle with olive oil and 
sprinkle with garlic & herb seasoning. Roast 
until golden and tender, 20-25 minutes.
• Place peeled & chopped pumpkin in a baking 
dish. Drizzle with olive oil, season with salt and 
toss to coat. 
• Roast the pumpkin until just tender, 
15-20 minutes. 

• While the veggies and beef are roasting, trim 
green beans. 
• Wipe out the frying pan and return to medium 
high-heat. Cook green beans, tossing, until 
tender, 4-5 minutes. Transfer to a large bowl.
• Add wholegrain mustard, then season with salt
and pepper and toss to combine. Set aside. 
• Finely chop garlic. Pick thyme leaves. 
• In a medium bowl, combine panko 
breadcrumbs (see ingredients), Parmesan 
cheese and a drizzle of olive oil. Season to taste. 

• Return the frying pan to medium heat. Cook the 
butter, garlic and thyme, stirring until fragrant, 
1-2 minutes. 
• Add light cooking cream and stock 
concentrate. Stir to combine and simmer until 
slightly reduced, 1-2 minutes. 
• Pour the cream over the pumpkin in the baking 
dish. Top with Parmesan breadcrumb and bake 
until golden and bubbling, 10-15 minutes.

• While the beef is resting, in a small 
microwave-safe bowl, microwave mushroom 
sauce in 30 second bursts, until warmed 
through. 
• To the bowl with green beans, add 
spinach & rocket mix and flaked almonds.
Toss to combine. 
• Roughly chop parsley.