Roast Beef Sirloin & Red Wine Jus

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk, horseradish sauce and vegetable stock powder and mash until smooth. Season with salt and pepper. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium sirloin tip all over and add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 17-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

While the beef is roasting, thinly slice the eschalot. In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot and a pinch of brown sugar and cook, stirring, until softened and starting to caramelise, 4-5 minutes. Add the red wine jus, stir to combine, then simmer until slightly reduced, 1-2 minutes. Set aside.

While the beef is resting, trim the ends from the baby broccoli. Roughly chop the silverbeet. Finely chop the garlic. Return the frying pan to a medium heat with a drizzle of olive oil. Add the baby broccoli and cook, stirring, until tender, 5-6 minutes. Add the silverbeet and garlic and cook until softened, 1-2 minutes. Season.