Panko-Crusted Beef Rump with Roasted Miso Veggies

Steps

1. oven to 220°C. Bring a full kettle to the boil. Line two oven trays with baking paper.
2. Toss kumara and carrots with first measure of olive oil on first prepared tray and season with pepper. Roast for about 20 minutes, until golden and tender. Turn once to ensure even cooking.
3. Place panko breadcrumbs in a medium bowl and mix with second measure of olive oil. Pat beef dry with paper towels, season with salt and set aside.
4. Place peas in a medium, heat-proof bowl, cover with boiling water and leave to cook for 4 minutes. Drain well, return to bowl with remaining minty pea crush ingredients and mash until mixture is almost smooth. Season to taste with salt and pepper.
5. While peas are cooking, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side. Turn oven grill to high. Place steaks on second prepared tray and pack crust mix on top. Grill panko-crusted beef for 1–2 minutes, on middle rack of oven, until crust is golden.
6. Allow beef to rest for a few minutes before gently slicing against the grain. In a large bowl mix miso paste (if using) and mayonnaise together and toss with roasted vegetables to coat.
7. Divide roasted miso veggies and minty pea crush between plates. Top with slices of panko-crusted beef rump.