Beef Steaks and Eggs with Béarnaise and Roasties

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Dice potatoes, carrots and parsnip 2-3cm. Toss on prepared trays with a drizzle of oil and season. Roast for 25-30 minutes, until tender and golden. Turn once during cooking and swap trays halfway through cooking.
2. Pat beef dry, coat in pepper spice mix and a drizzle of oil and season with salt.
3. Heat a large, dry fry-pan on high heat. Cook beef for about 3 minutes each side, for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes then slice thinly. Reserve pan.
4. Bring a small pot of salted water to the boil and cook peas for 2-3 minutes, until tender. Drain.
5. If cooking eggs, wipe pan and return and to medium heat with a drizzle of oil. Crack eggs in to pan and cook for 2-3 minutes, until whites are just set but yolks are still runny. Remove from heat and season.
6. To serve, divide roasties and peas between plates. Top with beef, an egg (if using) and a dollop of Béarnaise sauce.