Beef Steaks with Maple Kumara Mash and Sautéed Greens

Steps

1. Bring a medium pot of salted water to the boil. Pat beef dry and toss in a bowl with beef spices, salt and oil. Season with pepper and set aside. 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, milk and salt. Mash and season to taste.
2. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat and cook beef 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. Reserve pan.
3. Separate bok choy leaves and rinse. Slice courgette thinly on an angle and roughly chop spinach.
4. Return reserved pan to high 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.