Beef Pave Steaks with Kumara Mash and Mushroom Sauce

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using).
2. Dice carrots and kumara 2cm and cook in pot of boiling water for 18-20 minutes, until tender. Drain well, return to pot and mash until smooth. Fold through olive oil, season to taste and set aside covered to stay warm.
3. Heat oil in a medium fry-pan (with a lid) on medium heat. Pat beef dry, season and rub with lemon herb blend.
4. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, reserving pan. Alternatively, cook on BBQ.
5. While beef cooks, prepare sauce ingredients. Thinly slice onion and mushrooms; dice broccoli 1-2cm; cut courgette in half lengthways and thinly slice; dice tomato 1cm; finely chop garlic; thinly slice basil.
6. Wipe reserved pan clean and heat oil on high heat. Cook onion, mushroom, garlic and a pinch of salt for 3-4 minutes. Add broccoli, stock, courgette and tomato. Cover with a lid and cook for 3-4 minutes, until broccoli is tender with a bite.
7. Remove pan from heat, stir through sour cream and basil, along with 2 tablespoons of beef resting juices.
8. To serve, spoon kumara mash onto plates. Place sliced beef steak on the side and spoon over mushroom and broccoli sauce.