Beef Picanha Steaks with Creamy Mushroom Sauce and Roasties

Steps

1. Prep veggies Preheat oven to 220°C. Dice kumara; slice carrot 1cm; cut broccoli into small florets; finely dice onion; thinly slice mushrooms. Set all aside separately.
2. Cook veggies Toss kumara and carrot on a lined oven tray with a drizzle of oil. Season and roast for 20 minutes. Add broccoli to tray and return to oven for a further 8 minutes, until veggies are golden and tender.
3. Cook beef Pat beef dry and season. Heat a drizzle of oil in a fry-pan on high heat. Cook beef for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
4. Cook sauce Return pan to medium-high heat with a drizzle of oil. Cook onion for 2 minutes, until softened. Add mushrooms and 1/2 tsp salt to pan and cook for 2 minutes, until mushrooms start to soften. Add stock and cook for 2 minutes, scraping the bottom of pan with wooden spoon to loosen any brownings.
5. Cook sauce Add sour cream to pan and stir until combined. Season to taste. Slice beef thinly against the grain.
6. Serve roasties and beef and pour over creamy mushroom sauce.