Sirloin Steak & Creamy Dijon Sauce

• While the potato is cooking, trim baby broccoli. • Trim green tops from the Dutch carrots and scrub them clean. • Slice carrots in half lengthways. • Place carrots on a lined oven tray with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 15 minutes. • Remove tray from oven and add baby broccoli and a drizzle of olive oil (if needed). Toss to coat and roast until tender, 5-10 minutes.

• See 'Top Steak Tips!' (below). 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 to a second lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest.

• While steak is cooking, finely chop garlic and parsley. • Return frying pan to medium-high heat with a good drizzle of olive oil. Add panko breadcrumbs (see ingredients) and cook, stirring until golden brown, 1-2 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a medium bowl and stir through parsley.

• Wipe out frying pan and return to medium heat. Add thickened cream, Dijon mustard, any steak resting juices and chicken-style stock powder. • Simmer until thickened, 1-2 minutes. Season with a pinch of pepper.