Beef Sirloin with Cauliflower Almond Crumble and Buttered Greens

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss cauliflower on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for about 8 minutes, until starting to soften. While cauliflower is roasting, prepare the rest of the crumble.
3. Finely grate Parmesan cheese into a medium bowl. Add breadcrumbs, garlic and almonds and mix well to combine. When cauliflower has been cooking for 8 minutes, remove tray from oven, sprinkle over almond crumble mixture and toss well to coat.
4. Return tray to oven to cook for a further 15 minutes, until golden brown and crunchy. Turn halfway to ensure even browning. When cooked, remove from oven and season to taste with salt and pepper. While cauliflower cooks, heat a drizzle of oil in a large fry-pan on high heat.
5. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 3½ minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for about 5 minutes. Remove pan from heat and add red wine jus, to heat through.
6. While beef cooks, heat butter in a medium fry-pan on medium heat. When butter starts to foam, add peas and cook for about 2 minutes. Add fennel and cook for about 1 minute, until fennel has softened and peas have warmed through. Remove from heat and season. Slice beef thickly against grain.
7. divide cauliflower almond crumble between plates. Top with slices of beef sirloin and spoon over red wine jus. Serve buttered greens on the side.