Herbed Beef Sirloin

Steps

1. a medium pot of salted water to the boil.
2. Cook parsnip and swede in pot of boiling water for about 15 minutes, until very soft. Reserve 2 tablespoons of cooking water, then drain. Mash well with reserved water, milk, salt and olive oil (if using). Season with pepper and more salt if required. Cover to keep warm.
3. While parsnip and swede cook, prepare veggies. Thinly slice onion and mushrooms; trim 1cm woody ends from broccolini then cut into 4cm pieces; thinly slice spring onion (reserve green part); mince garlic. Set all aside. Pat beef dry with paper towels and trim any excess fat. Coat beef in herb spice mix and season with salt.
4. Heat measure of oil in a medium fry-pan on medium-high heat. Cook beef for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest. Keep pan on heat.
5. Heat measure of oil in pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add mushrooms and cook a further 2-3 minutes, stirring. Add broccolini, spring onion (white part), garlic, vinegar and water and toss together for 2-3 minutes, until broccolini is bright green and tender.
6. Add resting juices from beef to pan and cook for 1 minute. Season with salt and pepper. Slice beef very thinly against the grain.
7. spoon parsnip swede crush onto plates, along with vegetables. Top with slices of herbed beef sirloin and sprinkle over green part of spring onion.