Beef with Smoky Kumara Wedges and Citrus Vegetable

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and smoked paprika with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden and crispy. Turn once during cooking.
3. Thinly slice kale leaves and slice carrot and courgette 0.5cm. Set all aside separately. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Pat beef dry with paper towels and season with salt and pepper. Add to pan and cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reserve pan and set beef aside, covered in foil to rest, while you prepare the rest of the meal.
5. Carefully wipe pan clean with paper towels and return to a medium heat with a drizzle of oil. Cook carrot and courgette for 2-3 minutes, tossing often, until beginning to soften.
6. Add kale to pan and stir-fry for about 1 minute, until wilted. Add stock and butter and continue to cook for about 2 minutes, until liquid has reduced to a thin glaze. Remove pan from heat, add lemon zest and season with salt and pepper.
7. place smoky kumara wedges, citrus vegetables and beef onto a plate. Dollop a little lemon lime aioli on the side and use a pair of scissors to snip micro Dijon at the base and sprinkle over top of beef.