Beef Steak with Herb-Roasted Baby Potatoes

Steps

1. oven to 240°C or max. Line two oven trays with baking paper.
2. Toss potatoes with a drizzle of oil and first measure of herb mix on first prepared tray. Roast (on highest oven rack) for about 20 minutes, until golden and tender. Turn once during cooking.
3. Toss parsnip and carrots on second prepared tray with maple syrup and a drizzle of olive oil. Season with salt and roast (on rack below potatoes) for 9 minutes. Remove tray from oven and toss through courgette. Return to oven and cook for 8-10 minutes, or until tender.
4. Heat butter (if using) and a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry with paper towels, coat in second measure of herb mix and season with pepper, if desired.
5. Cook beef for about 3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly against the grain.
6. Toss baby spinach on tray with mapled veggies, until wilted slightly.
7. TO SERVE, divide herb-roasted baby potatoes and mapled veggies between plates. Serve with slices of beef steak and a dollop of mustard or tomato sauce on the side.