Roasted Beef & Bearnaise Ciabatta for Dinner

While the wedges are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over. When the oil is hot, add the sirloin to the pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray, spread over the wholegrain mustard, and roast, 17-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

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

In a medium bowl, combine the pear, the grated Parmesan cheese and 1/2 the rocket leaves. Wrap the bake-at-home ciabatta in foil and place directly on the wire racks of the oven. Cook until heated through, 5 minutes.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring occasionally, until just softened, 3-4 minutes. Add the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the cherry tomatoes, brown sugar, balsamic vinegar and 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.