Beef Steaks with Creamy Horseradish Mushroom Sauce

Steps

1. Before you start. Preheat oven to 220°C.
2. Prep & cook veggies. Prep beetroot, broccoli and courgette. Toss beetroot on a lined oven tray with oil. Season with salt and pepper and roast in oven for an initial 15 minutes. After 15 minutes, add broccoli and courgette to tray and cook for a further 10 minutes, until all veggies are tender.
3. Prep & cook beef. Pat beef dry and season with salt and pepper. Heat oil in a fry-pan on high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
4. Cook mushroom sauce. Prep mushrooms and garlic. Return reserved pan to medium heat with oil. Cook mushrooms and garlic with a pinch of salt for 3-4 minutes, until tender and browned. Add stock and bring to a simmer. Simmer for about 3 minutes to reduce slightly. Remove from heat, stir through horseradish sour cream and season to taste with salt and pepper.
5. To finish. Thinly slice beef and reserve any resting juices. Stir resting juices through mushroom sauce.
6. Toss spinach and lemon juice through cooked veggies and season to taste with salt and pepper.
7. Serve. Veggies topped with beef and mushroom sauce.