Roast Beef with Roasted Pumpkin and Horseradish Cream

Steps

1. Finely chop thyme. In a small bowl, mix thyme, beef spice, mustard, oil and salt to form a paste. Pat beef dry and rub with paste, set aside. Cut pumpkin into 2 cm wedges. Place beef, pumpkin and carrots on a roasting tray, cover and set aside in the fridge.
2. Preheat oven to 220°C. Roast beef, uncovered, for about 35-40 minutes, depending on thickness, or until cooked to your liking. Set aside, covered to rest for 10-12 minutes. Bring a half full kettle to the boil.
3. While roast is resting, remove white stem from silverbeet and thinly slice leaves until you have about 3 cups worth. heat first measure of butter in a medium fry-pan on medium heat. Add garlic, silverbeet and spinach and cook for about 1-2 minutes, until wilted. Season and set aside, keep warm. Reserve pan.
4. Combine beef stock powder and boiling water in a heat-proof bowl. Add second measure of butter, flour and second measure of beef spice mix to reserved pan on medium heat and cook for about 1 minute until combined and fragrant. Slowly add stock to the pan, stirring constantly. Simmer for 3-4 minutes, until thickened. Add any beef resting juices and season to taste.
5. Thinly slice beef against the grain.
6. Divide wilted greens between plates and top with roast veggies, sliced beef, a drizzle of gravy and a dollop of horseradish cream.