Sirloin Tip & Porcini Mushroom Sauce

While the fries are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-22 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The steak will keep cooking as it rests!

While the steak is roasting, tear the kale leaves from the stem, then roughly chop the leaves. Trim the green beans. Thinly slice the brown onion. Finely chop the garlic. Pick the thyme leaves.

While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring, until softened, 2 minutes. Add the kale and 1/2 the garlic and cook until softened and fragrant, 1-2 minutes. Transfer to a medium bowl and cover to keep warm.

Reserve some porcini soaking liquid (1/2 cup for 2 people / 1 cup for 4 people), then rinse and finely chop the porcini mushrooms. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the porcini, onion and thyme, stirring, until softened, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the cooking cream, reserved porcini liquid and vegetable stock powder. Season, then simmer until thickened, 4-5 minutes.

TIP: Add the steak resting juices to the sauce for extra flavour!