Sirloin Steak & Roast Rainbow Carrots

• While the veggies are roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.
• Drain and return to the pan. Add the butter (for the mash), milk and salt to potato. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook sirloin steak for 5-6 minutes each side for medium-rare, or until cooked to your liking.
• Using tongs, hold steak upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 5 minutes. Season with salt.

• Meanwhile, thinly slice button mushrooms. Finely chop garlic.
• Pick rosemary leaves (see ingredients).
• Return frying pan to medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute.
• Add mushrooms and the butter (for the sauce) and cook, stirring, until browned, 4-5 minutes.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Reduce heat to medium, then add cream (see ingredients), rosemary and any steak resting juices. Stir until well combined and slightly reduced, 2-3 minutes.
• Season to taste with salt and pepper.