Beef Steaks with Maple Kumara Mash and Sautéed Greens

Steps

1. Bring a large pot of salted water to the boil. Pat beef dry and toss in a shallow bowl with beef spices, salt and oil. Season with pepper and set aside for about 5 minutes. Peel and dice kumara 2cm and cook in pot of boiling water for about 15 minutes, until very tender. Drain and return to pot with maple syrup, butter and milk. Mash and season to taste.
2. Once beef has marinated, heat a drizzle of oil in a large fry-pan on high heat and cook for 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside to rest for about 5 minutes before slicing thickly against the grain.
3. Separate bok choy leaves and rinse. Slice courgette thinly on an angle and roughly chop spinach.
4. When beef has cooked, return pan to heat with a drizzle of oil and stir-fry bok choy and courgette for 1-2 minutes, until just wilted. Toss through spinach and season to taste.
5. Warm jus in a small pot on low-medium heat until hot, about 2 minutes.
6. To serve, spoon maple kumara mash onto plates, top with sautéed greens and sliced beef and drizzle with red wine jus.