Roast Sirloin Tip & Parsley Mashed Potato

• Meanwhile, trim the green tops from Dutch carrots 
and scrub them clean.
• Place carrots on a second lined oven tray and 
drizzle with olive oil. Season with salt and pepper 
and toss to coat.
• Roast until tender, 20-25 minutes. 

• While carrots are roasting, boil the kettle. Half-fill 
a large saucepan with boiling water, then add a 
generous pinch of salt.
• Peel potato and cut into large chunks. 
• Roughly chop parsley.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. Drain 
and return to the pan.
• Add the milk and half the butter to potato and 
season with salt. Mash until smooth. Stir parsley 
through potato. Cover to keep warm. 
TIP: Save time and get more fibre by leaving the potato 
unpeeled.  

• While beef is resting, finely chop garlic and brown 
onion (see ingredients). Trim green beans.
• Wipe out the frying pan, then return to medium-high 
heat. Add pine nuts and toast, tossing, until golden,  
3-4 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a 
drizzle of olive oil. Cook green beans with a splash 
of water, tossing, until tender, 5-6 minutes.
• Transfer to a plate, season to taste, then cover to 
keep warm. 

• Return the frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook onion and sliced mushrooms, tossing, until 
slightly softened, 2-3 minutes. Add garlic and cook 
until fragrant, 1 minute.
• Reduce heat to low, then stir through light cooking 
cream, a generous pinch of salt, beef resting juices 
and a drizzle of truffle oil. 
• Cook, stirring, until just warmed through, 1 minute. 
TIP: Add a splash of water if the sauce is too thick.