Beef Sirloin Steaks with Roasted Vegetables and Truffle Salt

Steps

1. Preheat oven to 220ºC. Line an oven tray with baking paper.
2. Toss carrots and onion with oil on prepared tray and season. Roast for about 25 minutes, until vegetables are tender and golden. Turn once during cooking.
3. While vegetables roast, thinly shred cabbage until you have about 3 cups worth. Thinly slice white and light green part of leek. Set both aside separately.
4. Heat a large fry-pan on medium-high heat. Rub beef with truffle salt and oil.
5. Cook beef for 2-3 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Reserve any resting juices before slicing thickly against the grain. Reserve pan.
6. Heat butter/oil in reserved pan on mediumhigh heat. Cook leek with a pinch of salt for 1-2 minutes, until softened. Add cabbage, peas and stock and cook a further 3-4 minutes, until stock has reduced.
7. Remove pan from heat, stir through sour cream and season to taste.
8. To serve, place roast vegetables onto plates. Serve creamed leeks on the side. Top with beef, drizzle over resting juices (if desired) and sprinkle over some truffle salt.