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. 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 large fry-pan (with a lid) on medium heat. Pat beef dry, rub with lemon herb blend and season.
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. Alternatively, cook on BBQ. Wipe pan clean and reserve.
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. Heat oil in reserved pan on high heat. Cook onion, mushroom and garlic for 3-4 minutes with a pinch of salt. 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.