Roast Beef Sirloin & Pesto Butter Sauce

• While the sweet potato is roasting, heat a large frying pan over high heat with a drizzle of olive oil. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a second lined oven tray and roast for 15-20 minutes (for a 300g piece) or 18-23 minutes (for a 600g piece) for medium-rare or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• When the beef is resting, thinly slice capsicum into strips. • Thinly slice zucchini into half-moons. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and zucchini, tossing, until tender, 4-5 minutes. Transfer to a medium bowl and cover to keep warm.

• Meanwhile, finely chop garlic and brown onion. • Slice lemon into wedges. • Just before serving, add baby spinach leaves to the bowl with veggies and toss to combine. Drizzle with a little olive oil and a squeeze of lemon juice. Season to taste with salt and pepper.

TIP: Toss the lemony greens just before serving to keep the salad leaves crisp.

• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. Add onion and cook, stirring until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove pan from the heat, then stir through basil pesto until well combined. Pour in any sirloin resting juices. Season to taste with salt and pepper.