Mustard Roast Beef with Thyme Roasted Vegetables, Steamed Greens and Gravy

Steps

1. oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper
2. Toss kumara, pumpkin and thyme with a drizzle of oil on prepared try and season with salt and pepper. Roast for 30–35 minutes until tender. Turn once during cooking.
3. Pat beef dry and season with salt. Heat oil in a fry-pan on medium-high heat and cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Combine mustard and butter; spread over cooked beef; cover in foil to rest for 5 minutes; slice thickly.
4. Chop broccoli into small florets; slice courgettes in half lengthways then slice 1–2cm. Add both to pot with peas and cook for 2–3 minutes. Drain and keep warm.
5. Return same fry-pan used to cook beef to medium heat. Add butter, flour and cook for 1 minute. Reduce heat to low, add beef stock and simmer for 3–4 minutes, or until gravy has thickened. Season to taste with salt and pepper.
6. In a bowl, mix horseradish, mayonnaise and mustard until smooth. Season to taste with salt and pepper.
7. divide thyme roasted vegetables, mustard topped beef and steamed greens between plates. Pour over gravy and serve horseradish mayo on the side