Beef Sirloin with Roast Veggies and Onion Gravy

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice kumara, parsnips and carrot 2cm. Toss on prepared tray with first measure of beef spice mix, honey and a drizzle of oil. Season and roast for about 10 minutes. Turning once during cooking.
2. While veggies cook, cut cherry tomatoes in half, dice courgette 2cm and thinly slice onion. Set aside separately.
3. When veggies have cooked for 10 minutes, add courgette to tray and cook a further 15 minutes. When veggies are cooked, turn oven to high grill, add tomato and crumble over feta (if using). Grill for 2-3 minutes, until feta begins to melt and veggies are golden.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Set aside to rest, covered, for about 5 minutes before slicing thinly. Reserve any resting juices. Reserve pan.
5. Return pan to medium heat and cook onion for 2-3 minutes until golden. Add butter, flour and second measure of beef spices and cook, stirring constantly for about 1 minute, until fragrant. Add stock to the pan, bring to a simmer, add resting juices (if desired) and cook for 2-3 minutes until thickened. Season to taste.
6. To serve, divide roast veggies and beef between plates, serve gravy on the side for pouring.