Parmesan-Crusted Beef Pave with Roast Cauliflower and Pumpkin

Steps

1. Preheat oven to 220ºC. Bring a medium pot of salted water to the boil. Line two oven trays with baking paper. Prepare roasting veggies and garlic.
2. To serve, divide roast cauliflower and pumpkin between plates. Top with Parmesan-crusted beef pave, drizzle. Serve broccoli on the side.
3. Toss butternut on prepared tray with oil and salt. Spread out evenly on first prepared tray and roast for about 10 minutes to start with. Then add cauli pearls to tray and cook a further 10 minutes.
4. Grate Parmesan into a small bowl, add breadcrumbs and mix to combine.
5. After 20 minutes cook time, remove cauliflower and butternut from oven. Sprinkle over half the Parmesan crust and cook a further 5-7 minutes, until cauliflower and pumpkin are tender and crust is golden.
6. While vegetables cook, heat oil in a large fry-pan on high heat. Pat beef dry and sear for 1 minute each side. Remove from pan and place in a medium bowl.
7. Add beef spice mix, tomato paste, salt and garlic to bowl with beef, massage mix into beef then place on second prepared tray.
8. Top beef with remaining Parmesan crust. Roast (on rack above vegetables) for 6-7 minutes for medium (depending on thickness), or until cooked to your liking. Set aside to rest for 3-4 minutes.
9. While beef rests, dice tomato 1cm. Set aside.
10. Cook broccoli in pot of boiling water for 1-2 minutes, until bright green and tender. Drain well and return to pot, along with tomato and salsa vert. Toss well to coat and season to taste.