Beef with Honey-Roasted Parsnips and Red Wine Jus

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Cook kumara in pot of boiling water for 12–15 minutes, until very soft. Drain and return to pot with butter and milk. Mash until smooth and season to taste with salt and pepper. Set aside, covered, to keep warm.
3. While kumara is cooking, toss all honey-roasted parsnip ingredients in a bowl and mix well to coat. Place on prepared tray and roast for 15-18 minutes, until golden and tender. Turn once during cooking.
4. Pat beef dry and season. Heat a drizzle of oil in a medium fry-pan on high heat. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for at least 5 minutes before slicing thickly against the grain.
5. Return pan to medium-high heat and add butter and stock. When butter is bubbling, add peas and cook for 1-2 minutes, until bright green and tender. Add spinach and stir through until wilted, about 30 seconds. Season to taste with salt and pepper and set aside in a bowl.
6. Wipe pan clean and return to a low heat. Add red wine jus to pan and cook for about 1 minute, until just warmed through.
7. divide kumara mash between plates with honey-roasted parsnips, wilted spinach and peas. Top with slices of beef and drizzle with red wine jus.