Beef Sirloin with Mustard Sauce

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast in the middle shelf until tender, 20-25 mins. Turn halfway through.
         

Trim the green beans. Place a pan over medium-high heat with a drizzle of oil. Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan, set aside and keep covered,

Wipe and return the pan to a high heat with a drizzle of oil. Season the sirloin with salt and pepper.
Once the pan is hot, fry the sirloin until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest.

Meanwhile, return the pan tp a medium-high heat. Add 2 tbsp butter and 50 ml water (double both for 4p) and mustard to the pan. Mix into a gravy and season with salt and pepper. Reduce to desired thickness.
Mix the aioli and cider vinegar to make a dressing. Season to taste with salt and pepper.