Mustard Roast Beef with Roasted Veggies and Crispy Kalettes

Steps

1. Roast veggies Preheat oven to 220°C. Dice potatoes, slice pumpkin into 2-3 pieces and quarter parsnips lengthways. Toss with herb spices and a drizzle of oil on a lined oven tray. Season and roast for about 30-35 minutes until tender and golden.
2. Prep beef In a small bowl, mix mustard, 1/2 tsp salt and a drizzle of oil until combined. Heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and season with pepper. Add beef to pan and sear for about 2 minutes on each side (beef does not need to be cooked through).
3. Cook beef Place seared beef on a second lined oven tray (reserve pan) and spread over mustard mixture to coat. Roast beef for 7–9 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove from oven and cover to rest for about 5 minutes. Slice thinly against the grain.
4. Cook kalettes Cut kalettes in half. Heat a drizzle of oil in reserved pan on high heat. Stir-fry kalettes for about 6 minutes, until tender and crisp. Season and set aside, reserve pan.
5. Heat gravy Return pan to a medium heat. Add gravy, any beef resting juices and a splash of water and cook for about 1 minute until heated through. Season to taste.
6. Serve roast veggies, beef and crispy kalettes with gravy.