Roast Beef Sirloin & Béarnaise Ciabatta for Dinner

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Season premium sirloin tip all over. • When oil is hot, sear sirloin until browned, 1 minute on all sides. • Transfer sirloin to a second lined oven tray. Spread with wholegrain mustard. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest, 10 minutes.

TIP: The sirloin will keep cooking as it rests!

• While the beef is roasting, finely chop garlic, red onion (see ingredients) and capsicum. • Halve cherry tomatoes. • Thinly slice pear.

• In a medium bowl, combine pear, grated Parmesan cheese and 1/2 the mixed salad leaves. Set aside. • Place bake-at-home ciabatta directly on the wire racks in the oven. Bake until heated through, 5 minutes.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum, stirring occasionally, until just softened, 3-4 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cherry tomatoes, the brown sugar, the balsamic vinegar and the water. Bring to the boil, then reduce heat to medium. Simmer until reduced and thickened, 8-10 minutes. • Stir through the butter until melted. Season to taste.