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 both sides. • Transfer beef to a lined oven tray, sprinkle over garlic & herb seasoning and roast for 17-22 minutes for medium 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 bowl until melted, 30 seconds. Place potato on one half of a second lined oven tray. • Drizzle with the duck fat, sprinkle over half the thyme and season with salt. Toss to coat.

• Place carrots and zucchini on the other half of the oven tray with potatoes. • Drizzle veggies with olive oil, season with salt and toss to coat. • Roast veggies and potato until golden and tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When 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 beef resting juices. Stir to combine and simmer until slightly reduced, 1-2 minutes.