Beef Fillet with Smoked Paprika Wedges and Truffle Béarnaise

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges. Cut cauliflower into small florets until you have about 2 cups worth. Cut broccolini in half widthways.
2. Toss kumara and smoked paprika on prepared tray with a drizzle of olive oil. Season and roast for about 20 minutes until golden and tender. Turn once during cooking.
3. Heat a large fry-pan on medium-high heat with a drizzle of oil. Pat beef dry and season. Cook for 2-3 minutes each side for medium-rare, (depending on thickness) or cooked to your liking. Set aside to rest covered, for 2-3 minutes before slicing thinly against the grain.
4. Carefully wipe beef pan clean and return to a medium-high heat with a little more oil. Add cauliflower and broccolini and cook for 2–3 minutes, stirring often until beginning to soften. Add water and steam cook for a further 1-2 minutes until tender.
5. Once vegetables are tender, remove from heat, add butter, lemon zest and juice and toss to combine. Season and set aside.
6. To serve, divide vegetables and wedges between plates. Top with slices of beef and dollop over truffle Béarnaise.