Mustard Topped Beef with Roasted Potatoes, Greens and Gravy

Steps

1. Prep and bake potatoes Preheat oven to 230oC. Bring a medium pot of salted water to the boil. Cut potatoes in half and toss with a drizzle of oil and potato herb mix on a lined oven tray. Season and roast for about 25 minutes until golden and tender.
2. Cook beef Pat beef dry and season with salt. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook beef for 2–3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking.
3. Combine beef topping Combine mustard and first measure of butter and spread over cooked beef. Set beef aside, covered, to rest for at least 5 minutes before slicing thickly against the grain.
4. Prep and cook greens Cut broccoli into small florets. Add to pot along with peas and cook for 2–3 minutes. Drain well, return to pot with spinach, toss to combine and cover to keep warm.
5. Make gravy Return fry-pan to medium heat. Add second measure of butter, flour and cook for 1 minute. Reduce heat to low, add beef stock and simmer for 3–4 minutes, or until gravy has thickened. Season to taste.
6. To serve, divide roasted potatoes, sliced beef and greens between plates. Pour over gravy and serve horseradish sour cream on the side.