Classic Sunday Roast Beef

• 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 
all sides.
• Transfer beef to a lined oven tray, sprinkle 
over garlic & herb seasoning 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! 

• Meanwhile, microwave duck fat in a small 
microwave-safe bowl until melted, 30 seconds. 
• Place potato on one half of a second lined 
oven tray.
• Drizzle with duck fat, sprinkle over half the 
thyme and season with salt. Toss to coat.

• Place zucchini on the other half of the oven tray 
with potatoes.
• Drizzle zucchini with olive oil, season with salt
and toss to coat.
• Roast zucchini and potato until golden and 
tender, 25-30 minutes. 
TIP: If your oven tray is crowded, divide between 
two trays.

• Meanwhile, return frying pan to medium-high 
heat with a drizzle of olive oil. Cook baby 
broccoli until tender, 5-6 minutes. Season with 
salt and pepper and transfer to a bowl. 
• When roast veggies have 5 minutes remaining, 
return frying pan to medium-high heat with a 
drizzle of olive oil. Cook garlic and remaining 
thyme until fragrant, 1 minute.
• Add red wine jus, a splash of water and any 
beefresting juices. Stir to combine and simmer 
until slightly reduced, 1-2 minutes.