Beef with Radical Kumara Wedges and Bearnaise Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara, smoked paprika and olive oil on prepared tray. Season with salt and pepper and roast until golden and crispy, about 25 minutes. Turn once during cooking.
3. While wedges are cooking, prepare the vegetables. Cut broccoli into small florets; thinly slice spring onions; slice courgette into 1cm-thick rounds. Place broccoli in a heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 3 minutes, then drain.
4. When kumara has 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Add whole baby carrots and cook for about 5 minutes, or until starting to soften.
5. While carrots are cooking, heat a drizzle of oil in a second fry-pan on high heat. Pat beef dry and season. Cook, in batches, for about 1–2 minutes each side for medium-rare (depending on thickness), until cooked to your liking. Set aside, covered in foil, to rest for 5 minutes. Slice thickly.
6. While beef is cooking, add blanched broccoli, spring onions and courgette to pan with softened carrots. Stir-fry for about 1 minute then add stock and butter. Continue to cook until liquid has reduced to a thin glaze, about 2 minutes. Add lemon zest and season with salt and pepper.
7. Divide vegetable toss between plates and top with slices of beef. Serve radical kumara wedges on the side with a dollop of béarnaise sauce. Alternatively, drizzle a little béarnaise over the beef.